I love my job; and I would not have it any other way, but when you work from home and spend the day by yourself (I do have my “watercooler moment” most days via a phone call with Sarah), the days can sometimes seem very long, and lunch is a welcome distraction. It is all too easy to sit and eat hunched over the keyboard, but I find taking the time to prepare; then sit at the kitchen table and enjoy my food gives me a much need break and having that time to recharge, rethink and relax often leads to a more productive afternoon.
I do have my lunch routines; a large salad in the summer and soup in the winter, and we have fish and chips a couple of times a month. This bruschetta was inspired by a very similar dish I had at Cork wine bar on my holiday to Washington DC in June, when my friend and I were wowed by the use of pistachio oil to enliven a simple bruschetta. The pistachio oil we found Stateside was eye wateringly expensive, but happily I found a considerably cheaper source via the Fine Cheese Company.
This was one of the nicest and simplest lunches I have made myself for some time. Fabulous ingredients put together to make something amazing.
- Sourdough bread
- Olive Oil
- Salt and Pepper
- Pistachio Oil
- Take two slices of sourdough and either toast or spread with olive oil then griddle, spread on a smear of pesto, I used one of the delicious seasonal ones from Well Seasoned and then top with slices of tomato, avocado and mozzarella, a sprinkle of sea salt, some pepper and a drizzle of nutty, green pistachio oil.
Many thanks to the Fine Cheese Company and Well Seasoned for samples.