Loch & Quay Two Tone Bruschetta

Photo: Devan Rajkumar

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


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



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)


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.

Chef Devan Rajkumar