Garlic bruschetta with cherry tomatoes and fresh goat's curd
“Garlic, the onion's powerful cousin, can be subtle and nutty or rich and robust.”
- 5 cloves garlic, finely chopped
- 100ml extra virgin olive oil
- 24 large cherry tomatoes
- 6 thick slices sourdough bread
- 80g wild rocket
- 250g goat's curd
- Salt flakes and cracked black pepper
- 3 tbsp extra virgin olive oil, extra
Garlic, the onion's powerful cousin, can be subtle and nutty or rich and robust. Australian grown is best but supply is erratic. Small quantities will be in shops for the next two months with the main crop beginning in spring. It now makes up more than 10 per cent of the local market, with the rest imported.
Method
Preheat oven to 220C. Combine garlic and olive oil in a small bowl and set aside for 20-30 minutes.
Place tomatoes in a baking dish and drizzle generously with some of the garlic oil, turning to coat.
Roast in the oven for 8-10 minutes, or until soft. Drizzle remaining garlic oil on bread and chargrill or toast in the oven until golden on both sides.
Place bruschetta on serving plates, top with tomatoes, rocket leaves and a dollop of goat's curd.
Season to taste and drizzle curd with extra olive oil.
Serves 6 as a starter