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