Bruschetta

Slice the sourdough and lightly brush each side with olive oil. Grill both sides on a preheated ridged grill plate or barbecue. Lightly rub one side with a cut garlic clove and sprinkle with salt and pepper.

Our choice of toppings are:
Rocket leaves, blanched fresh asparagus tossed in a little olive oil and seasoned, thinly sliced prosciutto.
Chargrilled slices of eggplant and zucchini, roasted red capsicum,
pitted black olives.
Fresh mozzarella, thinly sliced fresh fennel tossed with a little olive
oil and lemon juice, halved cherry tomatoes and capers.
Chargrilled zucchini, fresh mozzarella, toasted pinenuts, capers,
pitted black olives and torn basil leaves.