mattersoftaste.com.au

Sumac Roasted Tomato Avocado and Feta Bruschetta

method

1. Pre-heat oven to 160ºC.
2. Cut eyes from tomatoes. Cut tomatoes in half from tip to base. Place in large bowl with sumac, salt (don’t over salt as some sumac already contains salt), pepper, sugar and olive oil. Toss to coat.
3. Place tomatoes skin side down on large non-stick paper covered baking tray. Bake for 1¼ to 1½ hours, until shrunken but still moist. Long and slow gives tastiest results.
4. Cut sourdough into 1½cm thick slices. Brush each cut side with olive oil. Grill for a couple of minutes each side, monitoring carefully so as not to catch the bread. Adjust heat as necessary. Bread should be golden and crisp on the outside and soft on the inside.
5. Meanwhile, roughly mash avocado flesh. Add lemon juice, salt, pepper and sour cream. Mix to combine to lumpy cream.
6. Crumble feta into small peppercorn size pieces.
7. Roughly spread avocado cream over bruschetta toast. Top with one or two tomatoes, depending on size. Scatter with feta and serve whilst toast is warm.

cooks notes

• All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
• Pre-grill bruschetta and re-heat in moderate oven for 5 minutes.
• Avocado cream can be made up to 2 hours in advance as the sour cream and lemon juice will prevent from discolouring.
• Roma tomatoes roast well as they have fewer seeds and more flesh than most of the regular tomato varieties.
• Sumac has a citrus based flavour so is great on fish, chicken or pork.
• Sumac is made from dried berries from the tree of the same name, ground to a powder.
• In Turkey, traditionally sumac is sprinkled over a mixed salad in the same way we would use salt and pepper.