Main content

Casa Hoski Bruschetta: puff pastry with roma tomatoes, basil and bocconcini cheese

Stephen’s starter recipe from week 4 of Come Dine With Me Australia.



  • 1.

    Preheat the oven on fan setting to 200°C

  • 2.

    Slice Roma tomatoes into discs and spread on a baking tray with sea salt sprinkled on top. Cook until withered and then remove – approx 7 mins.

  • 3.

    Unwrap puff pastry and lay on baking paper on an oven baking tray and brush lightly with olive oil & balsamic

  • 4.

    Finely chop garlic and sprinkle over puff pastry and then overlay pre-roasted tomatoes. Bake in oven until puff pastry rises and browns and tomatoes have withered further – approx 7 mins. Remove from oven and allow to cool to room temperature.

  • 5.

    Slice bocconcini cheese into discs and layer over tomatoes. Crack pepper over top to taste.

  • 6.

    Cut into small squares – approx. 15 pieces the size of a match box. Place basil leaves over the top and lightly drizzle with olive oil and serve.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Gris and Pinot Noir are the best wines to pair with Casa Hoski Bruschetta: puff pastry with roma tomatoes, basil and bocconcini cheese.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine