Tomato, Olive & Beetroot Bruschetta

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.

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