Living Bruschetta Recipe

| 10 September 2014

A lot of our guests have been asking for our bruschetta recipe. It is such an easy to make, quick and delicious summer and autumn staple that we just had to share it with you. Quick note: we only make bruschettas when tomatoes are in season – it is really no point (in our view) to even bother if you can’t find ripe, delicious, juicy, red tomatoes bursting with flavour. Like with any other dish, the secret to mouthwatering bruschetta is in the quality of your ingredients.

Living Bruschetta


ripe, preferably organic, heirloom tomatoes (farmers market is the best place to get them)

1 banana shallot

1 TBLS apple cider vinegar

pinch of unprocessed sea salt

pinch of oregano or 1 stalk of fresh oregano

2 TBLS organic extra virgin olive oil

pinch of freshly ground black pepper

few basil leaves (fresh)

1/2 avocado


Chop the tomatoes finely (the size is really up to you), chop the shallot very finely, and add the rest of the ingredients. Let the mix sit in room temperature for an hour or so for the full flavour of tomatoes to be released. Serve on a toast or raw cracker topped with avocado.

Easy-peasy but oh so good!


With Celebration & Appreciation,

Aiste, Joel & the Wild Team xoxo