Bruschetta with Aubergine & Basil
by Maria Koinaki | 30 May 2017 |
This Bruschetta is prepared on rye sourdough bread giving it a nutty flavour which is a great base for the rich flavour of our aubergine & basil paste. Great for summer entertaining!
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.
Prep Time5 minsCook Time5 minsTotal Time10 mins
Ingredients
Sliced rye sourdough bread
Olive Branch Aubergine & Basil Paste
Heirloom tomatoes
Mozzarella cheese
Greek Basil
Olive Branch Extra Virgin Olive Oil
Cooking instructions
1Spread the Aubergine & Basil Paste on a slice of rye sourdough bread.
2Slice the heirloom tomatoes and lay over the paste.
3Add some torn pieces of mozarella.
4Finish with some Greek basil and extra virgin olive oil drizzled over the bruschetta.
Ingredients
Ingredients
Sliced rye sourdough bread
Olive Branch Aubergine & Basil Paste
Heirloom tomatoes
Mozzarella cheese
Greek Basil
Olive Branch Extra Virgin Olive Oil
Directions
Cooking instructions
1Spread the Aubergine & Basil Paste on a slice of rye sourdough bread.
2Slice the heirloom tomatoes and lay over the paste.
3Add some torn pieces of mozarella.
4Finish with some Greek basil and extra virgin olive oil drizzled over the bruschetta.
Bruschetta with Aubergine & Basil