Every Tuesday, Blake Proud joins Leah and Dan to share one of his mouthwatering recipes. This week, he showed us how to make Baby Roma & Geraldton Wax Bruschetta! Check out the full recipe below.

Ingredients (serves 4)

  • 250g baby roma tomatoes, diced small
  • ¼ small red onion, very thinly sliced
  • 1 large handful fresh basil leaves, torn
  • 1 tsp Geraldton wax needles (finely chopped) or zest of 1 lemon
  • 6–8 baby bocconcini balls, sliced into rounds
  • 3 tbsp extra virgin olive oil
  • 1 tsp balsamic glaze
  • Pinch of sea salt & cracked black pepper
  • 4 slices of sourdough or ciabatta, toasted
  • 1 garlic clove, halved (to rub on the toast)

Method

  1. Prepare the dressing: In a small jar, combine olive oil, balsamic glaze, and a pinch of salt. Shake well until emulsified.
  2. Mix the topping: In a bowl, combine the baby Roma tomatoes, red onion, basil, Geraldton wax (or lemon zest), bocconcini, and a crack of black pepper.
  3. Toast the bread: Grill or toast the bread slices until golden. Rub each slice with the cut side of the garlic clove and drizzle with a little olive oil.
  4. Assemble: Spoon the tomato mixture generously over the bread. Drizzle the olive oil–balsamic dressing over the top.
  5. Finish: Garnish with a few extra basil leaves or a pinch of Geraldton wax needles for aroma. Serve immediately.

For more tips and tricks check out the full conversation below!