Ingredients
- 80 mL Olivani Extra Virgin Oil, plus extra to finish (Olivani Olive Oil Extra Virgin 4 l)
- 1 each QBA ciabatta, cut into 8 thick slices (QBA Ciabatta White Loaf 15 x 380g)
- 3 each cloves garlic, peeled and halved
- 150 g soft goat's cheese
- 80 g cream cheese or mascarpone
- 10-15 mL thickened cream
- 1/2 each lemon's juice
- 5 mL lemon zest
- each pinch sea salt
- each cracked black pepper
- 600 g mixed heirloom tomatoes, roughly chopped into 1cm pieces
- 1 each small red onion, very finely diced
- 1 each clove garlic, very finely grated
- 10 mL Olivani Extra Virgin Oil (Olivani Olive Oil Extra Virgin 4 l)
- 5 mL Red wine vinegar
- Large handful each fresh basil leaves, torn
- each Flaked sea salt and cracked black pepper
Method
QBA CIABATTA
1 loaf of QBA ciabatta, cut into 8 thick slices 80ml (⅓ cup)
Olivani Extra Virgin Olive Oil, plus extra to finish 3 cloves garlic, peeled and halved
GOAT’S CHEESE CREMA
150g soft goat’s cheese
80g cream cheese or mascarpone
2–3 tbsp thickened cream Juice of 1/2 lemon
1 tsp lemon zest
Pinch sea salt
Cracked black pepper
TOMATO TOPPING
600g mixed heirloom tomatoes, roughly chopped into 1cm pieces
1 small red onion, very finely diced
1 clove garlic, very finely grated
2 tbsp Olivani Extra Virgin Olive Oil
1 tbsp red wine vinegar Large handful fresh basil leaves, torn
Flaked sea salt and cracked black pepper
1. Heat a chargrill pan or barbecue to high heat. Brush both sides of each QBA ciabatta slice generously with Olivani Extra Virgin Olive Oil. Grill for 1 to 2 minutes per side until golden with clear char marks. While still hot, rub the cut side of the garlic halves firmly over one side of each slice – the rough surface of the bread will act as a grater.
2. To make the crema – add everything to a bowl or small food processor. Blend or whip until smooth, light and spreadable. Adjust texture with a little extra cream if needed. Taste and balance with more lemon or salt.
3. Combine the chopped heirloom tomatoes, red onion and grated garlic in a bowl. Drizzle over the Olivani Extra Virgin Olive Oil and red wine vinegar, season generously with flaked sea salt and cracked black pepper and toss to combine. Set aside at room temperature for at least 15 minutes to allow the flavours to come together – do not refrigerate.
4. Just before serving, fold the torn basil through the tomato mixture. Taste and adjust seasoning.
5. To serve – pipe the crema onto the toasts, then spoon the tomato and basil generously onto each QBA ciabatta slice, letting it tumble over the edges. Finish with an extra drizzle of Olivani Extra Virgin Olive Oil and a pinch of flaked sea salt. Serve immediately.