Resident recipe: Jo's delicious bruschetta
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Four slices of bruschetta on a round plate

Resident recipe: Jo's delicious bruschetta

Food lover Jo shares her love for Ascot - and her favourite bruschetta recipe!

When Jo Wilson set off on a trip to Brisbane in 1984, she never expected to fall in love. After returning home to Sydney, Jo knew she had to move to the area she visited and ended up calling Hendra home almost 10 years later!

The move to Bernborough Ascot

As Jo and her husband Bluey grew older in their beloved home, the ongoing maintenance started to become too difficult for them to manage. They were looking to downsize but didn't want to move far from the location they had grown so fond of, with public transport so close by and a great range of local amenities. 

That's when they discovered Bernborough Ascot.

"After touring Bernborough Ascot, my husband and I fell in love with the spectacular city views, the proximity to the Doomben racetrack and the beautiful mountain vistas," Jo says. "The village is only two minutes from our old house, so it suited us perfectly!"

Bernborough Ascot resident JoBernborough Ascot resident Jo
Since moving into the community shortly after it opened in late 2020, the couple has been busy socialising with their fellow residents and getting involved in many activities within the community. 

Jo puts her skills as a massage therapist to work a few days a week at Brisbane Racing Club, working closely with the jockeys. The couple also attend weekly billiard competitions at the community, where residents share dishes of food and partake in friendly games of snooker.

Jo's bruschetta is always a crowd pleaser

A crowd favourite on billiard nights, Jo's homemade bruschetta uses fresh ingredients from the community herb garden.

Here is Jo's favourite recipe from Taste.com.au. Try it out for yourself!

INGREDIENTS

  • 4 vine-ripened tomatoes, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 tablespoon finely chopped red onion 
  • 2 tablespoons finely chopped basil 
  • 1 long red chilli, seeded, finely chopped (optional) 
  • 1/4 cup (60ml) extra virgin olive oil 
  • 8 x 1cm-thick slices Coles Bakery Pane di Casa bread 
  • 1 garlic clove, extra
  • halved Basil leaves, to serve

METHOD

  1. Place the tomato, crushed garlic, onion, chopped basil, chilli and 1 tbsp of the oil in a bowl. Season and toss to combine. Set aside for 15 mins to marinate.
  2. Heat a barbecue grill or chargrill on medium-high. Brush both sides of bread with remaining oil. Cook on grill for 2-3 mins each side or until toasted.
  3. Rub the cut side of the garlic halves over 1 side of the toast. Top with tomato mixture and basil leaves.
  4. Serve immediately.

Learn more about Bernborough Ascot.

For more information about the lifestyle and support offered at our retirement villages, call our customer service team on 1800 550 550 or send us an email here.

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