Beetroot And Olive Bruschetta

Ingredients

  • 2 cooked baby beetroots
  • 1/4 cucumber
  • Handful baby plum tomatoes
  • Squeeze of fresh lemon juice
  • Tbsp olive oil
  • Sea salt and pepper to taste
  • 2 Slices sourdough bread
  • Fresh basil
  • 1 pack Fragata pitted olives with sea salt

Method

  1. Slice the beetroot, olives, cucumber and tomatoes into chunks and toss together in a mixing bowl.
  2. Add the olive oil, lemon juice, salt and pepper and give everything a thorough mix.
  3. Drizzle a little olive oil into a skillet and bring the heat to medium-high.
  4. Toast off either side of the bread until golden and crisp.
  5. Top the slices of bread with the olive & beetroot mixture.
  6. Drizzle over a little olive oil and garnish with some extra black pepper and fresh basil leaves.