Western Living Magazine
Reimagine Remodelling with Kitchen Canvas
Protected: Merit Kitchens Presents: Urban Cool Meets West Coast Warmth
Finalists Announced: HAVAN Professionals Inspire
Recipe: Easy Peanut Noodles with Chicken and Veggies
One of BC’s Best Wineries Is Having a Bonkers Sale
Recipe: Balsamic Strawberry Sponge Cake from Oh Sweet Day
I Had the Best Nap of My Life in an Anti-Gravity Pod
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
La Cornue Brings Colour and Beauty to Your Luxury Kitchen
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Trending Now: The Best New Furniture and Homewares for Spring
Designers of the Year 2023: These Are Your Fashion Design Judges
Designers of the Year 2023: Introducing Our Furniture Design Category Judges
Designers of the Year 2023: Meet Your Maker Judges
Whip up this bruschetta for your next Italian dinner.
Fresh ingredients rule this recipe from Caffe la Tana‘s chef Phil Scarfone.
1 loaf filone or ciabatta, split down the middle 400 g farm-fresh cherry tomatoes, cut into quarters 50 g extra-virgin olive oil (such as Domenica Fiore Novello), plus more for seasoning 2 cloves garlic, finely chopped 10 leaves basil, finely shredded 1 pinch chili flakes Salt, to taste
Preheat oven to high broil. Apply olive oil to cut side of the bread, then toast in the oven until lightly browned, but not dehydrated. In a mixing bowl, combine remaining ingredients and stir gently to combine.
Once bread has cooled slightly, cut into 3-inch-wide pieces and arrange together. Spoon tomato mixture generously on top of bread.
Season with more extra-virgin olive oil, and chili flakes if you wish.
Originally published June 11, 2021
Are you over 18 years of age?