A delicious snack food from Italy. Bruschetta has many variations and may include toppings such as cured meat, cheese, vegetables or often fresh chopped tomatoes. 


1 loaf crusty bread, such as ciabatta or sourdough
Extra virgin olive oil
2-3 cloves garlic, halved

Preheat grill, barbecue or char-grill pan. Cut the bread into 2cm thick slices. Brush bread on both sides lightly with EVO and grill until browned on both sides. Rub tops of bread with halved garlic cloves. Add chosen toppings (see below) and serve immediately.

Olive bruschetta with smoked halloumi

140g Zany Zeus halloumi
1/3 cup Sabato olive bruschetta
Fresh flat-leaf parsley, to garnish

Thinly slice halloumi and pan-fry or char-grill to brown on both sides. Spread each piece of toast with a spoonful of olive bruschetta then top with a sliced of halloumi and garnish with parsley. Serve immediately.

Nduja and anchovy toasts

1/3 cup Callipo nduja
1 tin Ortiz anchovies in oil, drained
Fresh dill or basil leaves, to garnish

Evenly spread each piece of toast with a spoonful of nduja then top with a couple of white anchovies. Garnish with herbs and serve immediately.

Caper bruschetta with smoked salmon

1/3 cup Sabato caper bruschetta
100g Akaroa cold smoked salmon
Micro greens, to garnish

Spread each piece of toast with a spoonful of caper bruschetta then top with a slice of salmon. Garnish with micro greens and serve immediately.



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