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.
Recipes
Patrice Newell’s olive oil biscotti
Mix dry ingredients in a bowl, then add oil, egg and lemon rind and juice, and stir with a spoon until a dough forms. Turn dough out onto a floured bench, then use a floured knife to cut it in half.
Ribollita
I guess this thick soup isn’t for the sedentary person, but after a physical day on the farm it can’t be beat.