Tomato, garlic, cilantro bruschetta mix on rosemary-raisin pecan crackers topped with Sur Angelica soft cheese.

Tastes like…

Sweet, creamy flavour contrasts fresh zest of tomato and cilantro. Light and refined Sur Angelica cheese neuters the punch of garlic.

*Onion soaked in Portugese olive oil for two days gave a carmelized flavour that complements the raisin in crackers.

Makes like…

  1. Dice 4-5 tomatoes.
  2. Mince 2-3 cloves of garlic and half of a spring onion (choose the lightest kind).
  3. Finely chop 1/2 bunch of cilantro.
  4. Salt + pepper.
  5. Mix everything and drizzle with about 5 tbsp. of Portugese olive oil*.
  6. Spoon bruschetta mix on Lesley Stowe’s Rosemary Raisin Pecan Raincoast Crisp. (Hell naw, I’m not making this.)
  7. Slice about an inch of Sur Angelica cheese to top.