Homemade bruschetta, cheese and charcuterie platter with a Kerralee Rose
When hosting a party this season, the manta should be ‘Buy some, assemble some and make one’. That way you’re not spending hours in the kitchen while everyone else is eating and drinking.
Make Recipe (serves 8 adults as part of platter)
5 large tomatoes, chopped and deseeded
Half a large red onion, finely diced
Handful fresh basil, roughly chopped
3Tb LaBarre plum finishing vinegar
2Tb LaBarre extra virgin olive oil (evoo)
Squeeze half lime juice
Salt and pepper
Add the chopped tomatoes, onion, basil, vinegar and oil to a bowl at least an hour before you’re ready to serve.
When ready, use a slotted spoon to remove from the liquid as it does get a little wet on sitting. Save the liquid to spoon over the bruschetta as you want to. Serve with hot bases as prepared below.
IGA 4 med pizza bases (as an alternative use pita bread)
Mix the zest of a lime, 3TB evoo, salt and pepper and brush all over the 4 pizza bases, pop into a moderate oven and bake until just brown and crispy. Cut up and serve alongside the bruschetta mix.
Buy an assortment of cheese and charcuterie from the local markets. Add dried cranberries, fresh grapes and cherries (any fruit in season), oat biscuits and freshly cut baguette. A local pate and a few nuts. Perfect for a Christmas drinks party with lots of local rose, and no need for dinner.