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    Bruschetta with olive oil salsa

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    Bruschetta with olive oil salsa

    Use an Italian extra-virgin olive oil to give this snack plenty of extra black-pepper flavour.

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 2 chunky slices olive ciabatta
    • 4 tbsp Waitrose 100% Italian Extra-Virgin Olive Oil
    • 2 cloves garlic, crushed
    • ½ small red onion, finely chopped
    • 1 small stick celery, very thinly sliced
    • 25g Parmigiano Reggiano
    • Small handful coriander, chopped
    • Cooks’ Ingredients Balsamic Glaze, to serve


    1. Lightly toast the bread on both sides and place on serving plates. Put half the oil in a small saucepan with the garlic, onion and celery and warm through gently for a couple of minutes, without letting the oil get too hot.
    2. Shave several pieces of Parmigiano Reggiano over each piece of bread. Stir the coriander and a little salt into the celery mixture and pile on top of the cheese.
    3. Scatter with extra Parmigiano Reggiano shavings and drizzle with the remaining oil and balsamic glaze.

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    Cook's tips

    For variations, try adding a spoonful of raisins, olives or crushed cumin or coriander seeds to the oil when heating. Seriously Creamy Stem Ginger Ice Cream instead of vanilla.


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