Bushetta Recipe

Directions

1. 1
   Start by making the bushetta mix.
2. 2
   In a bowl, combine the bush tomato chutney, wildfire spice, salt and 1 tablespoon of macadamia nut oil.
3. 3
   Mix well and sit aside until the baguette is ready.
4. 4
   Preheat your oven to 150A degrees c. Then slice the sourdough baguette into 1cm thick slices.
5. 5
   Using a pastry brush, brush a little macadamia nut oil over both sizes of baguette.
6. 6
   Place on a baking tray and toast till golden on each side.
7. 7
   Remove and allow to cool.
8. 8
   To serve take a toasted baguette and spoon a little of the bush tomato mix onto the baguette.
9. 9
   Then sprinkle yakajirri on top and serve immediately.