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Sourdough Tomato Bruscetta

Perfectly simple, perfectly good

The creamy tang of a luscious schmear of cold butter on grilled sourdough toast with great tomatoes & fresh basil is a simple and glorious thing.

Add some of quick pickled red onions on the side or a little chilli oil or just a few chilli flakes to spice things up as needed.

‍Ewe Milk Butter for spreading

2 Slices Sourdough
Heirloom Tomatoes sliced
Sea Salt & Freshly Ground Pepper
Fresh Basil Leaves
Garlic Clove

Toast the sourdough until golden in a toaster or under a grill. Cut the garlic clove and rub it over the slice of toasted sourdough to flavour it.

Spread a decent amount of Hello Ewe butter on the toast. Top with slices of tomato and season with slat & pepper and chilli flakes if using.

QUICK PICKLED ONIONS

not pictured but super good on the side

1 large red onion, thinly sliced
½ cup white vinegar
1 tablespoon caster sugar
½ teaspoon sea salt

Whisk the vinegar and sugar together until the sugar is dissolved. Put the sliced onion in a non-metallic bowl, sprinkle on the salt and pour over the pickling liquid.

Allow to sit covered for at least 45 minutes before serving.

Keep in the fridge for a week.

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