Time for some fancy toast! We're literally eating our way up to the end of our limited edition Dibble Truffle Aioli and thought we'd share one of our favourite recipes to use with it. We absolutely love the unique and delicate umami flavours of truffles. This recipe highlights the truffle flavour in a creamy texture spread, topped with generous toppings that would make you come back for more. So good that this appetizer recipe can easily be eaten as lunch, we truly won't mind! The freshness of the cherry tomatoes create the perfect balance with the creamy texture of the aioli, making this toast recipe so much more than your average one.
Prep Time 15 minutes
Cook Time 3 minutes
250g cherry tomatoes, quartered
4 garlic cloves, finely chopped
1 tsp dried oregano
1/2 tsp dried parsley
1 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
1/4 red onion, diced
14 basil leaves, thinly sliced
8 slices of sourdough bread
2 Tbsp extra virgin olive oil (to serve)
Dibble Truffle Aioli (to serve)
Preheat oven to 200°C.
On a baking tray lined with baking paper, add the cherry tomatoes, garlic, oregano, parsley, olive oil and pinch of salt and pepper. Thoroughly mix together.
Bake in the oven for 3 minutes, remove and set aside to cool slightly.
Place roasted cherry tomatoes, including all the juices, to a small mixing bowl and add the onion, basil and pinch of salt and pepper. Mix thoroughly thoroughly.
Toast the sourdough slices for 3-5 minutes each side or until golden brown.
Place the toasted sourdough, roasted cherry tomatoes, extra virgin olive oil and Dibble Truffle Aioli on a shared table.
Spread about 1 Tbsp of Dibble Truffle Aioli to a slice of toasted sourdough, add 1 Tbsp of the roasted cherry tomatoes and top with 1/2 Tbsp of extra virgin olive oil.