Check out Blake Proud's recipe here: Ingredients (serves 4)
250 g baby Roma tomatoes, diced small
¼ small red onion, very thinly sliced (just a whisper)
1 large handful fresh basil leaves, torn
1 tsp Geraldton wax needles (finely chopped) or zest of 1 lemon
6–8 baby bocconcini balls, sliced into rounds
3 tbsp extra virgin olive oil
1 tsp balsamic glaze
Pinch of sea salt & cracked black pepper
4 slices of sourdough or ciabatta, toasted
1 garlic clove, halved (to rub on the toast)


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Method
1. Prepare the dressing: In a small jar, combine olive oil, balsamic glaze, and a pinch of salt. Shake well until emulsified.

2. Mix the topping: In a bowl, combine the baby Roma tomatoes, red onion, basil, Geraldton wax (or lemon zest), bocconcini, and a crack of black pepper.

3. Toast the bread: Grill or toast the bread slices until golden. Rub each slice with the cut side of the garlic clove and drizzle with a little olive oil.

4. Assemble: Spoon the tomato mixture generously over the bread. Drizzle the olive oil–balsamic dressing over the top.

5. Finish: Garnish with a few extra basil leaves or a pinch of Geraldton wax needles for aroma. Serve immediately.

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