Name: Tomato and rocket bruschetta
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: cooking-oil spray; 250 gram cherry truss tomatoes; 1/3 cup (65 grams) cottage cheese; 1 tablespoon finely chopped fresh chives; 2 teaspoon finely chopped fresh dill; 2 thick slices soy and quinoa bread, toasted; 20 gram rocket leaves

Tomato and rocket bruschetta

This tomato and rocket bruschetta would make a lovely fresh starter to your next summer barbecue. For a variation, replace the dill with basil and add a little garlic.

Serves 2

Cook

15M

Ingredients

cooking-oil spray

250 gram cherry truss tomatoes

1/3 cup (65 grams) cottage cheese

1 tablespoon finely chopped fresh chives

2 teaspoon finely chopped fresh dill

2 thick slices soy and quinoa bread, toasted

20 gram rocket leaves

Method

1.Preheat grill. Line an oven tray with baking paper.

2.Place tomatoes on tray; lightly spray with oil, season. Grill 5 minutes or until tomatoes begin to collapse.

3.In a small bowl, combine cheese and herbs; season with pepper.

4.Spread cottage cheese mixture over bread slices; top with rocket and tomatoes.

To make this recipe even faster, roughly chop the tomatoes instead of grilling.
Note

Women's Weekly Food

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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