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Tomato and goat’s cheese bruschetta

Dandenong Market's tomato and goat's cheese bruschetta is the ultimate taste for a fresh, light lunch with friends.


  • 1 bunch basil
  • 4 tablespoons powdered parmesan cheese
  • 200 ml olive oil
  • 2 cloves garlic
  • 100g toasted almonds
  • 1 thin baguette
  • 400g roma tomatoes
  • 1 avocado
  • 1 red onion
  • 3 tablespoons balsamic vinegar
  • 100 gram goats cheese feta
  • 50 gram Kalamata olives
  • Salt and freshly cracked black pepper, to taste


  1. In a food processor, puree basil with parmesan cheese, olive oil, garlic and almonds until smooth. Season to taste.
  2. Slice baguette into thin slices, then slightly drizzle with olive oil and toast or grill.
  3. Dice roma tomatoes, avocado and red onion and place in a bowl.
  4. Mix in 3 tablespoons of olive oil. Season to taste.
  5. Spoon tomato mixture onto toast and top with crumbled goat’s cheese and a little basil pesto.

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