Bushetta Recipe

1. 1

   Start by making the bushetta mix.

2. 2

   In a bowl, combine the bush tomato chutney, wildfire spice, salt and 1 tablespoon of macadamia nut oil.

3. 3

   Mix well and sit aside until the baguette is ready.

4. 4

   Preheat your oven to 150A degrees c. Then slice the sourdough baguette into 1cm thick slices.

5. 5

   Using a pastry brush, brush a little macadamia nut oil over both sizes of baguette.

6. 6

   Place on a baking tray and toast till golden on each side.

7. 7

   Remove and allow to cool.

8. 8

   To serve take a toasted baguette and spoon a little of the bush tomato mix onto the baguette.

9. 9

   Then sprinkle yakajirri on top and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.