The Zareh chef and co-owner presents a bastourma toast that's perfect for your next dinner party.

 

Serves 4 

  • 4 slices seeded sourdough, sliced the thickness of one of your fingers (Tom uses Akimbo bakery bread)
  • 60ml Mount Zero arbequina extra virgin olive oil
  • 100g Meredith goat’s chèvre
  • 100g sheep’s milk feta, finely crumble
  • 100g ricotta
  • 1/4 bunch dill, washed and roughly chopped, not picked
  • 1/4 bunch tarragon, washed and roughly chopped, not picked
  • 1/4 bunch basil, , washed and roughly chopped, not picked
  • 2 roasted red bullhorn peppers, peeled and marinated
  • 12 slices bastourma, thinly sliced

Method

  1. Toast the sourdough until golden and crisp. While still warm, brush generously with olive oil.
  2.  In a bowl, combine the chèvre, ricotta and feta. Fold through the chopped herbs. Mix until well combined but still textured, you want it spreadable, not smooth.
  3. Spread the cheese mixture liberally over each toast.
  4. Lay the roasted peppers over the cheese.
  5. Drape three slices of bastourma over each toast and serve immediately.

 

Catch Tom Sarafian as a guest judge on MasterChef Australia on Tuesday 23 June at 7.30pm. Watch and stream on 10.