This morning revealed another sucessful shopping trip to Eveleigh Farmers’ Market. This time I stocked up, big time, and couldn’t wait to get home to make lunch. I picked up heirloom tomatoes, goat’s curd, fresh basil and wholemeal bread… and the obvious combination… Caprese Bruschetta, the love child of two Italian classics, was born.

Caprese Bruschetta

wholemeal bread
1/2 clove garlic
basil leaves
soft white cheese
extra virgin olive oil
salt and pepper

Slice and lightly toast the bread.
Rub each slice of toasted bread with the half a clove of garlic to give a mild garlic flavour.
Layer each slice of bread with slices of tomato, basil leaves and cheese until each slice is covered.
Drizzle with extra virgin olive oil and season with salt and pepper.