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400g cherry tomatoes (try and get a mix of colours if possible)
400g sweet cantaloupe melon
2 unwaxed limes
50g pickled peppers
Small bunch of basil
Flaked sea salt and freshly ground black pepper
Olive oil
4 thick slices of good sourdough bread
2 cloves of garlic

Lava CrossOver

Turquoise Tea Towel

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Filed in Recipes


This simple bruschetta is a carnival of colours and a true festival of flavours. The twist away from traditional bruschetta will excite and ignite your taste buds. The mix of ingredients might sound a little random but trust me the fresh flavours of the melon, tomato, lime and basil together make the perfect marriage. There is a slight kick from the pickled peppers which adds that extra spark to this beautiful aromatic mix. Choose the best ingredients you can, if possible home or locally grown fruit and veg and good bread (sourdough if possible). I served this as a starter at my first Supper Club and needless to say every single last plate came back shiny clean with not one crumb nor morsel of topping on them.


Apron on

Heat the oven to 220C (200C fan)/.

Cut 4 chunky slices of sourdough. Drizzle them with olive oil and sprinkle with a hefty pinch of salt. Set them on a baking tray and roast until they are toasted on one side then turn to crisp up the other side.

While your toast is doing it’s thing - Chop up your tomatoes. Don’t worry if they are different sizes, the texture contrast of the chunks works. Cut up the melon and add it to the bowl of tomatoes. Add the juice of 1 lime and the zest of 2. Finely chop the pickled peppers and put them in the bowl with the torn basil. I like to drain my mix in a colander so it’s not too wet on the toast. Be sure to save the liquid, it will make a delicious dressing.

Once your bread is nice and crispy, rub one side with a clove of garlic (be brave and smother it on, the more garlicy the better).

Pile on your tomato mix high.


Sarah x

Apron - Lava CrossOver
TeaTowel - Turquoise
Photos - Taca Works