Olive Beetroot Bruschetta Recipe

Beetroot And Olive Bruschetta

Bruschetta is brilliantly versatile (just like our olives). It makes an ideal everyday snack or can be dressed to impress as a dinner party starter. After all, it’s a classic Italian antipasti – which are traditionally served as a starter at formal Italian meals.

Of course, the crisp toasted bread is crucial in adding an extra textural dimension to this dish. Sourdough, with its distinctive taste and texture, works beautifully. Be confident in the flavours you love and let the sunshine taste shine through.

Prep time minutes

Cook Time minutes

Difficulty Medium

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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.

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