Simple food depends on good ingredients, and this bruschetta is a great way to taste a really fresh olive oil.
Ingredients (serves 2)
- 4 slices of sourdough or ciabatta
- 1 garlic clove, halved
- 250g ripe tomatoes, diced
- 200g cooked white beans (cannellini or butter beans)
- A handful of fresh basil
- 3 tbsp Early Harvest Extra Virgin Olive Oil, plus extra to finish
- 1 tsp red wine vinegar
- Flaky sea salt and black pepper
Method
- Mix the tomatoes, beans, torn basil, 2 tbsp of olive oil, the vinegar, salt and pepper. Leave for 10 minutes so the flavours come together.
- Toast the bread until golden and rub the cut side of the garlic over each slice.
- Spoon the tomato and bean mixture on top.
- Finish with a generous drizzle of olive oil and a pinch of flaky salt.
Tip
Add a few olives or capers, or a spoonful of pesto, for extra depth.
About the olive oil
Our early harvest oil is made from green olives hand-picked in southern Sicily and cold pressed below 27°C. It tastes fresh and grassy with a peppery finish, so a good drizzle at the end is all you need. See our guide to early harvest olive oil.
