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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:

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.

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.