The ultimate easy starter is right here, with crunchy bruschetta dressed to impress.
4 - 6 large ripe tomatoes diced
4 tablespoons Rich Glen Extra Virgin Olive Oil + extra for drizzling
½ bunch fresh basil chopped + extra to serve
1 teaspoon flakey sea salt
Freshly cracked black pepper
2 garlic cloves
1 loaf of white sourdough sliced
Drizzle each side of your sourdough slices with olive oil and place into a cast iron pan. Cook on a very low heat for roughly 10 - 15 minutes each side.
In a large bowl, toss together the tomatoes, basil leaves, olive oil, salt and a pinch of pepper. Leave to marinate for several minutes.
Rub the garlic onto each slice of toasted bread and spoon the bruschetta mixture on top. Finish with a drizzle of olive oil and extra sprinkling of salt and fresh basil leaves.