I’ve got something rather fresh and Summery for you in store today. Bruschetta is great for a quick and simple lunch, snack or starter, as they’re really easy to prepare and are laden with vibrantly fresh colours and flavours! I love the combination here of the sweet beetroot against the salty tang from the olives.. and then the creamy layer of avocado. Amazing.
Another key ingredient to making a killer bruschetta is choosing a good bread. You can use whatever kind you desire, but personally, I love a fresh loaf of brown sourdough for this. I’m not a huge bread lover, but if I’m going to eat it, then it’s almost always going to be sourdough for me! You can’t really beat it!
- 2 cooked baby beetroots
- 1/4 cucumber
- Handful baby plum tomatoes
- Squeeze of fresh lemon juice
- Tbsp olive oil
- Sea salt and pepper to taste
- 2 Slices sourdough bread
- Fresh basil
- 1 pack Fragata pitted olives with sea salt
Slice the beetroot, olives, cucumber and tomatoes into chunks and toss together in a mixing bowl.
Add the olive oil, lemon juice, salt and pepper and give everything a thorough mix.
Drizzle a little olive oil into a skillet and bring the heat to medium-high. Toast off either side of the bread until golden and crisp.
Top the slices of bread with the olive & beetroot mixture. Drizzle over a little olive oil and garnish with some extra black pepper and fresh basil leaves.