Such a great, easy recipe full of robust flavours yet still light to eat.
To serve 4 (as entrée)
For the Tomatoes
8 ripe Roma tomatoes, halved lengthways
½ cup olive oil
Generous pinch Outback Spirit Tasmanian Pepper Salt per tomato half or to taste
Cracked black Pepper
Dash of Tabasco
1 teaspoon castor sugar
Creamy blue cheese (you could substitute goat’s cheese or brie if you prefer)
For the Bruschetta
1 tablespoon crushed garlic
½ cup olive oil
1 long French stick cut into 16 rounds
Outback Tomato Chutney
Creamy blue cheese
Preheat oven to 150 C.
Line a baking tray and lay tomatoes face up on the tray and drizzle with the oil.
Sprinkle the tomatoes generously with the Outback Spirit Tasmanian Pepper Salt, a little cracked pepper, and a dash of Tabasco Sauce over them. Sprinkle the castor sugar over the tomatoes.
Slow roast the tomatoes 1 -1½ hours. They should be very soft, with a little charring.
To make the bruschetta, mix the crushed garlic with the olive oil and brush both sides of the bread. Toast in the oven until golden brown and very crisp.
Top each bruschetta with a spread of Outback Tomato Chutney , a round of blue cheese and top with the roasted tomatoes and serve.