Ingredients
- Spinneysfood Sourdough Loaf 1
- Garlic clove 1
- Isle of Wight Mini San Marzano Tomatoes 250g
- Spinneysfood Pitted Green Queen Olives 100g
- Spinneysfood Fresh Basil 2 handfuls
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Figs 6, fresh
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
Nutrition (Per serving)
- Calories 527
- Fat 17g
- Saturates 2g
- Protein 14g
- Carbs 81g
- Sugars 22g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Green olive, fig and tomato bruschetta
Mediterranean 15 Mins Prep · 5 Mins Cook
- Preheat the oven to grill, 200°C, gas mark 6.
- Slice the sourdough loaf into 1cm-thick slices. Arrange the sourdough slices on a baking tray and grill for 5-6 minutes, turning once, until golden and toasted.
- Peel the garlic clove and rub it gently over one side of each toasted slice.
- Quarter the mini San Marzano tomatoes and the green olives. Finely slice the basil. In a mixing bowl, gently combine the tomatoes, olives and basil. Season with salt and pepper. Slice the figs into thin rounds. Place 4-5 slices of fig on each toasted sourdough slice. Spoon the tomato and olive mixture evenly over the figs.
- Arrange the bruschetta on a serving plate. Drizzle generously with olive oil. Scatter over the fresh basil leaves and serve immediately.