Beetroot And Olive Bruschetta

Fragata Marinated OlivesFragata Olives

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. Bruschetta is always toasted with olive oil, but you can top it with any combination of your favourite Mediterranean flavours. This one takes it to the next level with a mouthwatering mix of beetroot, Fragata olives, cucumber and tomato. As well as bringing a range of complimentary flavours to the topping, the variety of textures works wonderfully well. Soft beetroot meets the crunch of cucumber, juicy tomatoes, and the firm bite of our plump olives. All brought together with a scrumptious dressing of olive oil, seasoning and a squeeze of lemon juice. You can prepare the bruschetta topping a little time in advance. Which comes in handy if you’re prepping a dinner party, or even just getting ahead with planning a quick lunch. This allows the flavours to incorporate beautifully, but don’t leave it more than a few hours or you risk losing the fresh crunch of some of your ingredients. 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. But you could use any bread you have to hand - just make sure that it’s thickly sliced and sturdy enough to take a generous amount of topping. A classic Italian ciabatta is often used, but you could even opt for a simple baguette. Like so many simple Mediterranean dishes, bruschetta is easily adaptable. Be confident in the flavours you love and let the sunshine taste shine through.


  • 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


  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.