RECIPE

Bruschetta's

3 different bruschetta’s but prepared pretty much the same way. Super easy, super fast and of course extremely delicious. The Mediterranean herbs as a finishing touch is one of our new favorite things to do. So here are 3 bruschetta’s starring the med herbs sea salt:

Product image

RICOTTA AND BIMI

Ingredients:
100 grams of ricotta
4 bimi florets
2 slices of crusty ciabatta bread
5 tablespoons of Neolea olive oil
1 teaspoon of Neolea sea salt med herbs

  • Cut the bread into large pieces and heat a large pan over medium heat. 
  • Add 2 tablespoons of olive oil and fry the bread until golden brown and crispy, on both sides. Take out of the pan and keep them warm in a 100 degree oven. 
  • Fry the bimi in another 2 tablespoons of oil for about 5 minutes.
    Now we’re ready to assemble. Add the ricotta to 2 slices of the bread, add the bimi on top and good sprinkle of the Neolea sea salt and extra olive oil.

Mushroom and parsley

Ingredients:
100 grams of mushrooms, sliced
handful of fresh parsley
2 slices of crusty ciabatta bread
5 tablespoons of Neolea olive oil
1 teaspoon of Neolea sea salt med herbs

  • Cut the bread into large pieces and heat a large pan over medium heat. 
  • Add 2 tablespoons of olive oil and fry the bread until golden brown and crispy, on both sides. Take out of the pan and keep them warm in a 100 degree oven. 
  • Fry the mushrooms in another 2 tablespoons of oil for about 5 minutes. Now we’re ready to assemble. Add the mushrooms to 2 slices of the bread, a good sprinkle of the Neolea sea salt and extra olive oil.

Founder image
Founder image

Balsamic grapes

Ingredients:
100 grams of red grapes, halved
1 tablespoon of balsamic vinegar
2 slices of crusty ciabatta bread
5 tablespoons of Neolea olive oil
1 teaspoon of Neolea sea salt med herbs

  • Cut the bread into large pieces and heat a large pan over medium heat. 
  • Add 2 tablespoons of olive oil and fry the bread until golden brown and crispy, on both sides. Take out of the pan and keep them warm in a 100 degree oven. 
  • Fry the grapes in another 2 tablespoons of oil for about 5 minutes.
    Add 1 tablespoon of balsamic vinegar to the grapes and let this cook for an extra 3 minutes. Now we’re ready to assemble. Add the grapes to 2 slices of the bread, a good sprinkle of the Neolea sea salt and extra olive oil.

Extra Virgin Olive Oil 250ML
Extra Virgin Olive Oil 250ML
Extra Virgin Olive Oil 250ML
Extra Virgin Olive Oil 250ML
Extra Virgin Olive Oil 250ML
Extra Virgin Olive Oil 250ML
Extra Virgin Olive Oil 250ML
Extra Virgin Olive Oil 250ML
Extra Virgin Olive Oil 250ML

Extra Virgin Olive Oil 250ML

€11,95
Extra Virgin Olive Oil 500ML
Extra Virgin Olive Oil 500ML
Extra Virgin Olive Oil 500ML
Extra Virgin Olive Oil 500ML
Extra Virgin Olive Oil 500ML
Extra Virgin Olive Oil 500ML
Extra Virgin Olive Oil 500ML

Extra Virgin Olive Oil 500ML

€18,95
Pure Sea Salt
Pure Sea Salt
Pure Sea Salt
Pure Sea Salt
Pure Sea Salt
Pure Sea Salt
Pure Sea Salt

Pure Sea Salt

€9,95
10x Extra Virgin Olive Oil Mini 50ml
10x Extra Virgin Olive Oil Mini 50ml
10x Extra Virgin Olive Oil Mini 50ml
10x Extra Virgin Olive Oil Mini 50ml
10x Extra Virgin Olive Oil Mini 50ml
10x Extra Virgin Olive Oil Mini 50ml

10x Extra Virgin Olive Oil Mini 50ml

€44,95