Ingredients

Metric
Imperial

Topping:

  • 4 ripe tomatoes (chopped)
  • 1/2 red onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 2 tbsp. olive oil
  • 1 tbsp. white wine vinegar / balsamic vinegar
  • Pinch salt and pepper
  • 1 tsp. wholegrain mustard
  • 20 leaves fresh mint (chopped)

Topping:

  • 4 ripe tomatoes (chopped)
  • 1/2 red onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 2 tbsp. olive oil
  • 1 tbsp. white wine vinegar / balsamic vinegar
  • Pinch salt and pepper
  • 1 tsp. wholegrain mustard
  • 20 leaves fresh mint (chopped)

Method

  1. Place all the topping ingredients except for the mint into a bowl and stir to combine. Taste the mixture and add a little more salt and pepper if necessary.
  2. Cover and allow to sit for 10 minutes for the flavours to develop.
  3. Preheat the Grill.
  4. Cut the SASKO Rolls into rounds approximately 1 cm thick and place them onto a baking tray.
  5. Drizzle with olive oil and grill on both sides until golden brown.
  6. Add the mint to the tomato and stir to combine.
  7. Place tablespoons of the tomato mixture onto each toast, drizzle with a little extra olive oil, and serve.

Ingredients

Topping:

  • 4 ripe tomatoes (chopped)
  • 1/2 red onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 2 tbsp. olive oil
  • 1 tbsp. white wine vinegar / balsamic vinegar
  • Pinch salt and pepper
  • 1 tsp. wholegrain mustard
  • 20 leaves fresh mint (chopped)

Method

  1. Place all the topping ingredients except for the mint into a bowl and stir to combine. Taste the mixture and add a little more salt and pepper if necessary.
  2. Cover and allow to sit for 10 minutes for the flavours to develop.
  3. Preheat the Grill.
  4. Cut the SASKO Rolls into rounds approximately 1 cm thick and place them onto a baking tray.
  5. Drizzle with olive oil and grill on both sides until golden brown.
  6. Add the mint to the tomato and stir to combine.
  7. Place tablespoons of the tomato mixture onto each toast, drizzle with a little extra olive oil, and serve.

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