Easy

Avocado, artichoke and bush tomato chutney toasts

Name: Avocado, artichoke and bush tomato chutney toasts
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 800g vine-ripened tomatoes; 140ml olive oil; 1 onion, chopped; 3 teaspoons yellow mustard seeds; 1 teaspoon ground mountain pepperleaf or dried oregano (see note); 2 garlic cloves, finely chopped; 1/3 cup (80ml) red wine vinegar; 2 1/2 teaspoons ground akudjura (bush tomato - see note); 2 1/2 tablespoons brown sugar; 8 slices ciabatta or sourdough; 1 avocado, sliced; 4 marinated artichoke hearts, halved; Micro herbs, to serve (see note)

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20m

1h 15m

Avocado, artichoke and bush tomato chutney toasts

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Inspired by the bush, these avocado, artichoke and tomato chutney toasts true blue Aussie fare.

800g vine-ripened tomatoes
140ml olive oil
1 onion, chopped
3 teaspoons yellow mustard seeds
1 teaspoon ground mountain pepperleaf or dried oregano (see note)
2 garlic cloves, finely chopped
1/3 cup (80ml) red wine vinegar
2 1/2 teaspoons ground akudjura (bush tomato - see note)
2 1/2 tablespoons brown sugar
8 slices ciabatta or sourdough
1 avocado, sliced
4 marinated artichoke hearts, halved
Micro herbs, to serve (see note)

Method

1.

Cut a small cross into the base of each tomato, then place in a bowl. Pour over boiling water and stand for 30 seconds, then drain and plunge into a bowl of iced water for 30 seconds to cool. Drain, then peel and chop the tomatoes, discarding the seeds. Set aside.
2.

Heat 1/3 cup (80ml) olive oil in a frypan over medium-low heat. Add the onion and cook, stirring, for 2-3 minutes until soft. Add mustard seeds, pepperleaf and half the garlic and cook, stirring, for 30 seconds or until the seeds start to pop. Add the tomato, vinegar, akudjura and 2 tablespoons salt, increase heat to medium-high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 35-40 minutes until reduced. Add sugar and cook, stirring occasionally, for a further 30 minutes or until thick. Cool.
3.

Meanwhile, preheat a chargrill pan over medium-high heat.
4.

Combine the remaining 1/4 cup (60ml) oil and garlic in a bowl. Brush the bread with the garlic oil, then grill for 1-2 minutes each side until golden and charred. Spread the tomato chutney on the grilled bread and top with a slice of avocado and an artichoke half. Scatter with micro herbs and serve.