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


  1. 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.

  2. In a large bowl, toss together the tomatoes, basil leaves, olive oil, salt and a pinch of pepper. Leave to marinate for several minutes. 

  3. 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. 

← Older Post Newer Post →

Products used in this recipe