4 cups of rocket
½ cup Patrice Newell’s Virgo Extra Virgin Olive Oil
1 tablespoon red wine vinegar
Cut Bruschetta loaf into 8 pieces approx 2cm thick, toast or cook on a char grill. Place 2 slices on each plate, top with slices of Brie, then rhubarb relish and finish with rocket, drizzle over VIRGO extra virgin olive oil and vinegar.