Tomato and basil bruschetta

• 8 slices ciabatta bread
• 2 tablespoons 1st Press Olive Oil
• 6 vine ripened tomatoes
• 1/2 bunch basil, torn
• 1 clove of garlic, peeled and halved
• sea salt and freshly ground black pepper

Chop the tomatoes roughly and mix with torn basil leaves.

Brush olive oil on to bread slices, and toast under oven grill.

Rub bread with garlic clove, cut side down.

Spoon tomato and basil mixture on to bread, and finish with sea salt and freshly ground pepper.

Note: Bruschetta should be prepared at the last minute.

Chargrilled capsicum salad

• 2 yellow and 2 red capsicums
• 2 garlic cloves, finely chopped
• 3 tablespoons 1st Press Olive Oil
• 1 tablespoon chopped parsley
• sea salt to taste

Grill the capsicums on a barbecue, turning frequently until the skins are blackened.

Place capsicums in a bowl, cover and leave to cool.

Peel the skins off and remove stalk, pith and seeds.

Cut the capsicums into narrow strips and place in a dish, mixing in the garlic.

Dress with olive oil, parsley and salt.

Serve as part of an antipasto platter.