Bushetta Recipe

• 1 sourdough baguette
• 300g (A 1/2 pound) bush tomato chutney
• 15g (1 tablespoon) yakajirri
• 30ml (2 tablespoon) macadamia nut oil
• 15g (1 tablespoon) wildfire spice
• pinch salt

1. Start by making the bushetta mix.
2. In a bowl, combine the bush tomato chutney, wildfire spice, salt and 1 tablespoon of macadamia nut oil.
3. Mix well and sit aside until the baguette is ready.
4. Preheat your oven to 150A degrees c. Then slice the sourdough baguette into 1cm thick slices.
5. Using a pastry brush, brush a little macadamia nut oil over both sizes of baguette.
6. Place on a baking tray and toast till golden on each side.
7. Remove and allow to cool.
8. To serve take a toasted baguette and spoon a little of the bush tomato mix onto the baguette.
9. Then sprinkle yakajirri on top and serve immediately.

baguette, bush tomato, yakajirri, wildfire spice, salt

Taken from cookeatshare.com/recipes/bushetta-335 (may not work)