Trio Bruschetta

Buffalo Mozzarella, Heirloom Tomatoes & Basil: Grill sliced bread on a griddle pan. Rub grilled bread with a garlic clove. Slice heirloom tomatoes in half and place in a bowl with basil and Buffalo Mozzarella. Dress with olive oil, salt, and pepper. Toss well. Top bread with tomato and mozzarella mixture and serve.

Buffalo Ricotta, Artichoke & Red Onion: Grill sliced bread on a griddle pan Spread Buffalo Ricotta over grilled bread. Add red onion, artichokes, and a drizzle of artichoke oil in a bowl and mix well. Top bread with onion and artichoke mixture and serve.

Mushroom & Truffle Cheese: Preheat the oven at 180°C. Place a fry pan over medium heat with butter and a drizzle of olive oil. Once the butter melts add mushrooms. Cook mushrooms for 5 mins, stirring during the process. Add a splash of white wine, salt and pepper to taste, and let the mushrooms simmer over a low heat for 5/7 mins or until the liquid has been absorbed. In the meantime, grill sliced bread on a griddle pan. Place grilled bread on a baking tray, top with Caciotta and cook in the oven until the cheese is melted. Remove bread from oven, add cooked mushrooms and fresh parsley, and serve.