Mixed Mediterranean Tomato Bruschetta
INGREDIENTS:
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1 packet Lebanese bread or La Banderita tortillas
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1 punnet mixed heirloom tomatoes Â
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1 punnet baby tomatoes Â
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½ jar grilled eggplant pickles Â
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1 jar marinated artichokes Â
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2 x babaganoushÂ
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½ bunch fresh oregano leaves Â
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METHOD:
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Roughly cut the tomatoes in halves or quarters depending on the size. Place them in a mixing bowl.Â
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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.Â
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In a hot frying pan, heat up the Lebanese bread for approx. 20 seconds on each side until lightly toasted. Set aside.
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Spread the baba ganoush on the bread, and top with the tomato and eggplant mix. Cut into quarters and serve at room temperature. Enjoy!