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!
Ingredients:
- Sliced rye sourdough bread
- Olive Branch Aubergine & Basil Paste
- Heirloom tomatoes
- Mozzarella cheese
- Greek Basil
- Olive Branch 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