This week’s recipe is an all time favourite and super easy to prepare. You can get rid leftovers or just buy fresh stuff from your local grocery store for this one. So lets make some delicious Bruschetta together!
Ingredients for about 10 Bruschettas:
- bread of your choice (baguette and ciabatta are recommended)
- 4 big tomatoes
- 1 white onion
- a bunch of parsley
- a hand (or two) of basil
- tiny mushrooms like brown champignons (but you can also cut big ones)
- white wine vinegar
- Neolea Extra Virgin Olive Oil
Begin with slicing your bread in handy slices, not to thin, not to thick. Drizzle a bit of olive oil on every slice and place it in a 180°C oven for about 10 min.
Now you have time to slice your mushrooms really thin, or in case you have bigger ones cut them into small cubes. Fry them carefully in a pan together with some olive oil, until nice and brown. Cut your tomatoes and onions in small cubes and mix it in a bowl and season with salt, pepper and add 4cl of white wine vinegar and a good drizzle of olive oil.
Mince your parsley and add it to the bowl. Take half of your basil, tear it in smaller pieces and add to your mixture. Whisk again together and check your bread.
When the bread is gently toasted, take it out and let it cool to room temperature for a couple of minutes.
Top the slices with your tomato mixture and garnish with the mushrooms and your leftover basil.
Now you can literally serve summer for dinner! Buon Appetito!
There are a few little things that can bring instant gratification. A good espresso and a tasty olive oil. Both can excel in their simplicity and the olive oil of Neolea does too. It’s lovely for cold and hot applications. My wife, who is Greek, approves too. It really is that good. My next order will be the 5 liter tin.