Sourdough Bruschetta with Tomato & Basil

WITH FIRST HARVEST EVOO

FRESH • VIBRANT • PEPPERY

Crisp sourdough topped with juicy tomatoes, fresh basil and a generous drizzle of First Harvest EVOO.

PREP

15 mins

COOK

5 mins

SERVES

4

DIFFICULTY

Easy

Ingredients

4 thick slices sourdough

4 ripe tomatoes, diced

1 garlic clove

Handful of fresh basil, roughly torn

3 tbsp First Harvest Extra Virgin Olive Oil

Sea salt

Freshly cracked black pepper

Method

1. Prepare the tomatoes

Combine the diced tomatoes and basil in a bowl. Add 2 tablespoons of First Harvest EVOO, season with salt and pepper and gently toss.

2. Toast the sourdough

Toast or grill the sourdough until golden and crisp around the edges.

3. Add the garlic

Cut the garlic clove in half and lightly rub the cut side over the warm toasted sourdough.

4. Assemble

Spoon the tomato and basil mixture generously over each slice.

5. Finish

Drizzle with the remaining First Harvest EVOO and finish with freshly cracked black pepper and a few fresh basil leaves.

THE OIL WE USED

First Harvest EVOO

Bold, herbaceous and peppery, our First Harvest EVOO brings freshness and depth to ripe tomatoes and basil, making it the perfect finishing oil for classic bruschetta.

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