This cross-cultural speciality can also be based upon oil marinated vegetables, for example, coloured capsicums (bell peppers), zucchini (courgettes), eggplant, artichokes and mushrooms.
8 slices of High Country bread (bake your own using 0.5% Alpine pepper in a store bought bread mix or scratch bread recipe)
1×150g pouch of Cherikoff Bush tomato chutney
2 ripe Roma tomatoes
8 basil leaves
2 tablespoons Yakajirri
Halve the tomatoes and squeeze out the juice for drinking. Finely chop the tomato flesh leaving the skin on and combine with the Bush Tomato Chutney. Tear the basil leaves into small pieces and also mix through.
Toast the High Country bread, spread on the chutney mix and sprinkle with the Yakajirri. Cut into appropriately sized pieces and serve as an appetiser.
An embellishment could be the addition of meats, for example, top with an appropriately sized piece of char-grilled chicken seasoned with Red Desert Dust or Wildfire spice, try some prosciutto dusted with Alpine Pepper or even a piece of fish drizzled with a little cream.