We all love bruschetta! It's such an easy to make appetizer yet bursting with flavor. Now take that to the next level by adding some small pieces of biltong!

Serves 8


½ Loaf of sourdough bread, sliced

2 ½ cups cherry tomatoes of all colors and sizes, cut in half or quarters
2 cloves garlic
Handful of torn parsley leaves (you can also add basil leaves)
2 tablespoons red wine vinegar
2 tablespoon olive oil, divided
Salt and Pepper to taste
½ cup Brooklyn Biltong, roughly chopped
Red Pepper flakes

Place cherry tomatoes, parsley, salt, pepper, one tablespoon of the olive oil and the red wine vinegar in a bowl and mix. Let the flavors mingle while you grill the bread.

Brush both sides of the sourdough bread with one tablespoon of the olive oil and grill under the broiler for about one and a half minutes on either side. Watch this very carefully as the bread can burn very easily.

Once the bread is toasted, lightly rub a garlic clove on one side of the grilled bread – the clove will melt into the grilled bread (be careful as the bread will be hot). The garlic will be quite strong so just a few swipes on each slice will be plenty.

Immediately top the bread with the tomato mixture and finish off with the chopped biltong and red pepper flakes.

Serve immediately.

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