Trio of summer bruschetta

Method

• 1

  Slice a loaf of rye bread and toast the slices in an oven or frying pan; set aside.

• 2

  Dice the cherry tomatoes and season them with a few hand-torn basil leaves, a pinch of salt, and a drizzle of Olitalia lemon-infused extra virgin olive oil.

• 3

  To assemble, spread the stracciatella over the rye toast, top with the seasoned tomatoes, a few fresh basil leaves, and an extra drizzle of lemon olive oil. Whisk the egg in a bowl with a tablespoon of milk, salt, and pepper. Pour into an oiled pan over medium heat. As it begins to set, stir gently to scramble. Cook for a couple of minutes until soft and creamy.

• 4

  Halve the avocado and mash thoroughly with a pinch of salt, the juice of half a lemon, and a tablespoon of Olitalia lemon-infused extra virgin olive oil. Spread the mashed avocado over the toasted bread, top with the scrambled egg, a drizzle of lemon olive oil, and some finely chopped chives.

• 5

  In a food processor, blend the cannellini beans with the Taggiasca olives, sesame seeds, salt, pepper, a couple of tablespoons of Olitalia lemon-infused extra virgin olive oil, and two ice cubes until smooth. Spread the bean cream over the toasted bread, top with a few chopped Taggiasca olives, a drizzle of lemon olive oil, and a sprinkle of chopped parsley.