Bruschetta with Sun Blush Tomatoes and Goat’s Cheese

SERVES: 4-6

PREPARATION TIME: 10 minutes

COOKING TIME: none

Ingredients

12 thick slices French bread
8 tbsp Filippo Berio Extra Virgin Olive Oil
1 clove fresh garlic, halved
75g soft goats cheese
125g sun blush tomatoes
8-10 fresh basil leaves, thinly sliced

Method

Brush the bread on both sides with 6 tbsp of olive oil. Place on a baking sheet and bake at 200C/400F/Gas 6 for 5 minutes or until golden and crisp. Cool slightly.
Rub one side of the bread with the cut garlic then spread a little goats cheese over each. Top with 2 sun blush tomatoes and a little heap of basil leaves. Drizzle the remaining oil over the bruschetta and serve.

COOK WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.