Bread with Salento's olive pâté

Take a small Ciabatta of around 40g, slice it open and spread on some olive pâté with a knife. You can use any pâté you like; we have used one from Forestaforte, a local business which specialises in extra-virgin olive oil and typical produce of Salento, such as the excellent olive Leccino pâté.

To make the dish richer we have also added some black olive celline in brine, another product from  Forestaforte.

This dish not only tastes great but it also conjures up the amazing smells of Salento's countryside.

Buon appetito.

We would love to hear from you. Send us your suggestions and your recipes using our baked goods!

Bruschetta - Part 1

Bruschetta is a simple Italian dish and comes from its peasant traditions. Originating from the need to conserve bread, nowadays it is served mainly as a quick starter.

It consists of a slice of rustic bread, cut and toasted (from Italian 'bruscato') in the oven or under the grill.  A variety of ingredients can be used as toppings, the most common being extra-virgin olive oil, with chopped tomatoes or on its own.

Now about our recipe. We have sliced some bread and toasted it, on both sides, under a hot grill for 5 minutes. We have then prepared the topping by mixing:

finely chopped cherry tomatoes

extra-virgin olive oil

salt

oregano

We have then spread the topping on the slice of bread with a spoon.

Buon appetito!

How do you like your bruschetta?