From Our Kitchen
Mediterranean Bruschetta
Heirloom tomatoes, torn basil, and crushed garlic piled on toasted sourdough, generously drizzled with EVOO and flaky sea salt.
Prep
10 min
Cook
5 min
Serves
4
Level
Easy
Method
The steps.
- 01
Core and dice the tomatoes into a bowl. Season generously with salt and let them sit for 10 minutes to release their juices.
- 02
Add the crushed garlic, torn basil, vinegar and 3 tablespoons of olive oil. Toss gently and taste for seasoning.
- 03
Toast the sourdough slices until golden and crisp at the edges.
- 04
While still warm, rub each slice lightly with the cut side of the halved garlic clove, then brush with olive oil.
- 05
Pile the tomato mixture generously on top of each toast.
- 06
Finish with a final pour of your best olive oil, a pinch of flaky salt, and a grind of pepper. Serve immediately.
Chef's Tips
Small details, big difference.
- Season the tomatoes early — those 10 minutes of salting are what make the difference.
- For a more luxurious bite, rest each dressed toast for a minute so the oil soaks into the crust.
Pair This Recipe With
Premium Extra Virgin Olive Oil
Limited Edition — 700ml. Single-estate, cold-pressed, and bottled at origin — the oil this dish was designed around.
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