Sourdough Bruschetta with Tahini Pea Smash & Roasted Tomatoes

An easy and delicious starter which looks beautiful and won’t take you all day! You could also serve this on gluten-free toast if you wanted to make it suitable for gluten-intolerant / coeliac guests.

Serves 8


8 pieces sourdough bread, sliced in half
2 tbsp extra virgin olive oil*
Pinch of salt


Pre-heat the oven to 180 degrees. Combine olive oil and salt in a bowl, then lightly brush mix over each piece of bread. Place in the oven for 5-10 minutes or until toast is warm and golden.



Tahini Pea Smash:
2 cups peas, blanched in boiling water, drained
1⁄2 ripe avocado
2 tbsp tahini*
Zest + juice of 1 lemon
Pinch of salt


Add all ingredients into a blender or stick blender and blitz until creamy and smooth.



Tomato Bombs:
250g cherry tomatoes, halved
Fresh thyme/rosemary
4 cloves garlic, thinly sliced
Olive oil*
Salt and freshly cracked black pepper


Preheat oven to 150 degrees. Mix all ingredients together in a bowl. Place on a baking tray and cook for 30 minutes. Serve while warm or store in the fridge in a snap lock container.

To serve

On each piece of sourdough, spread a generous amount of pea smash, top with roasted tomatoes. Finish with a
drizzle of tahini + sprinkle of hemp seeds.


*Item not available online but you can find in your local GoodFor store.

*This recipe was contributed by the Two Raw Sisters.

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