This colourful Loch & Quay Two Tone Bruschetta makes 6 servings.
Pickled Tomatoes
4 plum tomatoes
½ cup white sugar
½ cup cider vinegar
¼ cup water
Method:
Bring sugar, vinegar, and water to a simmer. Heat until sugar dissolves. Set aside to cool. Cut tomatoes into a small dice, removing the seeds before doing so. Once pickling liquid is cool, pour over tomatoes. Let them pickle for a minimum of 4 hours.
Smoked Zucchini
3 green zucchini
1 tbsp vegetable oil
3 ml drops liquid smoke
Salt
Method:
Cut zucchini into ½ cm squares. Heat a heavy-bottom pan until very hot. Add oil, then zucchini. Sauté for 2-3 minutes, or until golden but still firm. Remove from heat. Add liquid smoke and salt to taste. Cool.
Avocado Hummus
1 ripe avocado
1 cup canned or cooked chickpeas
1 clove garlic
½ lemon, juiced
½ cup vegetable oil
½ tsp salt (if using canned chickpeas, you may need less salt)
Method:
Combine all ingredients in a food processor. Blend until chickpeas are no longer whole.
To assemble, toast 6 slices of bread. In a bowl, combine the pickled tomatoes, smoked zucchini, a pinch of salt, and 1 tbsp black sesame seeds. Spread hummus on toast and top with tomato zucchini mixture.
