Name: Bruschetta niçoise
Cook time: 5 min
Total time: 5 min
Ingredients: 1/3 cup (80ml) olive oil; 3 clove garlic, crushed; 2 small french bread sticks; 1 tablespoon drained baby capers, rinsed; 1 medium roma tomato (75g), seeded, chopped finely; 1 trimmed celery stalk (100g), chopped finely; 1/4 cup (30g) seeded black olives, chopped finely; 180 gram can tuna in olive oil, drained, flaked; 5 drained anchovy fillets, chopped finely; 1 small red onion (100g), chopped finely; 2 tablespoon lemon juice

Ingredients

1/3 cup (80ml) olive oil

3 clove garlic, crushed

2 small french bread sticks

1 tablespoon drained baby capers, rinsed

1 medium roma tomato (75g), seeded, chopped finely

1 trimmed celery stalk (100g), chopped finely

1/4 cup (30g) seeded black olives, chopped finely

180 gram can tuna in olive oil, drained, flaked

5 drained anchovy fillets, chopped finely

1 small red onion (100g), chopped finely

2 tablespoon lemon juice

Method

1.Combine oil and garlic in small bowl.

2.Preheat grill.

3.Trim ends from bread sticks; cut sticks into 1cm slices. Brush both sides with garlic oil; toast under grill until browned lightly both sides.

4.Combine remaining ingredients in medium bowl. Divide niçoise mixture among bruschetta.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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