Wood-fired Sourdough with Tomatoes, Goat’s Cheese & Basil Oil

Serves 4

Another Bitton favourite that we wouldnt dare take off the menu! This is the ideal dish to serve for breakfast, a light lunch or as part of an antipasto plate before a main meal. The basil, tomato and goat’s cheese is a perfect combination that captures the essence of sitting under the sun, sipping a crisp white wine while looking out across the water.


100 g basil

100 g baby spinach

1/2 bunch flat leaf parsley, stems removed, roughly chopped

200 ml olive oil

Sea salt and white pepper, to season

4 slices sourdough bread

2 vine-ripened tomatoes, sliced

50 g goat’s cheese

Sea salt, to season


To make the basil oil, place a large saucepan filled with water over high heat. Bring to the boil. Place the basil and spinach in a sieve and drop in boiling water for 30 seconds.

Plunge into cold water. Remove and drain well. Place the blanched basil and spinach with parsley, olive oil and salt and white pepper in a blender or food processor and blend for a minute.

Toast the sourdough bread and place each slice on a serving plate. Top with sliced tomatoes. Crumble goat’s cheese over the top, drizzle generously with basil oil and add a little sea salt to season.