This version of bruschetta is structured around a finishing oil rather than assembled first and dressed afterwards. The Rise & Fall single-estate extra-virgin olive oil used here is made from early-harvest Hojiblanca olives grown in Bobadilla, Málaga, and cold-pressed within roughly an hour of picking. Its measured polyphenol content of around 553 mg/kg places it firmly in the high-phenolic category, which explains its green aroma, gentle bitterness, and distinctive peppery finish. Those characteristics are central to the dish. Ricotta provides richness, tomatoes contribute acidity and sweetness, and the olive oil delivers the defining flavour and length. It should remain visible on the surface and clearly perceptible on the palate.
Serves 2 to 3
Ingredients:
- 1 small sourdough baguette or rustic loaf
- 200g ricotta
- 250g ripe cherry tomatoes
- a small handful of fresh basil
- flaky sea salt
- freshly ground black pepper
- 3 to 4 tablespoons Rise & Fall polyphenol-rich extra-virgin olive oil
Method:
- Slice the bread thickly and toast until crisp at the edges with a soft centre.
- Quarter the tomatoes and place them in a bowl with chopped basil, salt, pepper, and a generous spoonful of the olive oil. Leave briefly so the juices form a light dressing.
- Spread ricotta generously onto the warm toast, then spoon the tomatoes over the top, allowing some of their juices to soak into the bread.
- Finish with a final drizzle of olive oil just before serving — keep it Mediterranean with the Delphi Oval Platter. The oil addition provides an aroma boost with a peppery lift.
