Bruschetta Olive Oil Recipe

BRUSCHETTA WITH AUSTRALIAN BUSH TOMATO INFUSED OLIVE OIL

Lots of crusty fresh bread
Hickory 's Run Infused Bush Tomato Oil
Garlic Cloves (optional)
Hickory's Run Certified Organic Extra Virgin Olive Oil

Cut the cloves of garlic in half (no need to peel) and set aside. Cut the bread into generous slices and toast on both sides on the grill plate of a barbecue that has been brushed with Hickory's Run Certified Organic Extra Virgin Olive Oil.

Choose a large shallow ceramic platter, pour in half a cup of Hickory's Run Infused Bush Tomato Olive Oil (shake the bottle well to disperse the ground Bush Tomato). Swirl the hot, garlic toasted bread through the oil, letting it pick up a generous quantity of the oil, top up the oil as required. Make sure you have side plates and serviettes on hand so everyone can stand around and savour the bruschettas with a glass of chilled wine.

PESTO

100G Fresh Basil Leaves
1 clove of garlic
15ml (1 tbsp) pine nuts
25g parmesan cheese, grated
25g pecorino cheese, grated
75ml Hickory’s Run Certified Organic Extra Virgin Olive Oil
salt to taste

Put basil, garlic, pine nuts and cheese in a blender, add a dash of Hickory's Run Certified Organic Extra Virgin Olive Oil to make it run more easily, and then, with the blender running, add the rest of the oil slowly until you have a thick cream. Add salt to taste. If you are serving the pesto with pasta or in minestrone soup, thin it a little first with water from the pasta or some of the liquid from the soup.

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