This is a dish from our recent demonstration at the John Lewis Food Hall on Oxford Street. We were invited to collaborate with their in-house chef Dani Black to showcase our products and show the John Lewis customers new ways to use them. This Bruschetta is prepared on rye sourdough bread which gives it a nutty flavour and is a great base for the rich flavour of our aubergine & basil paste. Great for entertaining so as part of a summer supper!


  • Sliced rye sourdough bread
  • Olive Branch aubergine & basil paste
  • Heirloom tomatoes
  • Mozarella cheese
  • Greek Basil
  • Extra virgin olive oil

Cooking Instructions:

  • Spread the aubergine & basil paste on a slice of rye sourdough bread
  • Slice the heirloom tomatoes and lay over the paste
  • Add some torn pieces of mozarella
  • Finish with some Greek basil and extra virgin olive oil drizzled over the bruschetta


Join The Recipe Club


Sign-up to receive a monthly bundle from us including a recipe, news and updates from our olive grove. 

You have mail! Check your inbox as we've just sent you a confirmation email. Simply verify your request and you are in.

Pin It on Pinterest