Bruschetta with Aubergine & Basil

by | 30 May 2017 | 0 comments

AuthorMariaCategory,

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
1

Spread the Aubergine & Basil Paste on a slice of rye sourdough bread.

2

Slice the heirloom tomatoes and lay over the paste.

3

Add some torn pieces of mozarella.

4

Finish 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
1

Spread the Aubergine & Basil Paste on a slice of rye sourdough bread.

2

Slice the heirloom tomatoes and lay over the paste.

3

Add some torn pieces of mozarella.

4

Finish with some Greek basil and extra virgin olive oil drizzled over the bruschetta.

Notes

Bruschetta with Aubergine & Basil
IngredientsDirections

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