Mixed Mediterranean Tomato Bruschetta



  • 1 packet Lebanese bread or La Banderita tortillas

  • 1 punnet mixed heirloom tomatoes  

  • 1 punnet baby tomatoes  

  • ½ jar grilled eggplant pickles  

  • 1 jar marinated artichokes  

  • 2 x babaganoush 

  • ½ bunch fresh oregano leaves  



  1. Roughly cut the tomatoes in halves or quarters depending on the size. Place them in a mixing bowl. 

  2. Cut the artichokes into quarters and place in a bowl. Add half of the grilled eggplants from the jar and place in same bowl. Pick the oregano leaves, and add to the mix. Season with S & P and a drizzle of olive oil. 

  3. In a hot frying pan, heat up the Lebanese bread for approx. 20 seconds on each side until lightly toasted. Set aside.

  4. Spread the baba ganoush on the bread, and top with the tomato and eggplant mix. Cut into quarters and serve at room temperature. Enjoy!