Brushetta recipes from Filippo Berio

Bruschetta with sun blush tomatoes and goat’s cheese from  Filippo Berio
Serves 4 – 6
Preparation time: 10 minutes

12 thick slices French bread
8 tbsp Filippo Berio Extra Virgin Olive Oil
1 clove fresh garlic, halved
75g soft goat’s cheese
125g sun blush tomatoes
8-10 fresh basil leaves, thinly sliced

1. Brush the bread on both sides with 6 tbsp of olive oil. Place on a baking sheet and bake at 200C/400F/Gas 6 for 5 minutes or until golden and crisp. Cool slightly.
2. Rub one side of the bread with the cut garlic and spread a little goat’s cheese over each. Top with 2 sun blush tomatoes and a little heap of basil leaves. Drizzle the remaining oil over the bruschetta and serve.

Tomato Bruschetta
Serves 4 – 6
Preparation time: 10 minutes (plus 30 minutes marinating)

French bread or Ciabatta loaf
2 garlic cloves, peeled and halved
8 ripe plum or vine-ripened tomatoes, diced
8 tbsp Filippo Berio Extra Virgin Olive Oil
Salt and freshly ground black pepper
8-10 basil leaves

1. Mix the diced tomatoes with the olive oil and season to taste with salt and pepper, set aside for 30 minutes.
2.  Toast (or grill on barbecue) 12 thick slices of bread from the ciabatta loaf or French stick.
3. Rub with garlic while still hot then spoon on the tomatoes. Scatter basil leaves on top.