- 100 g basil
- 100 g baby spinach
- 1/2 bunch flat leaf parsley, stems removed, roughly chopped
- 200 ml olive oil
- Sea salt and white pepper, to season
- 4 slices sourdough bread
- 2 vine-ripened tomatoes, sliced
- 50 g goat’s cheese
- Sea salt, to season
To make the basil oil, place a large saucepan filled with water over high heat. Bring to the boil. Place the basil and spinach in a sieve and drop in boiling water for 30 seconds.
Plunge into cold water. Remove and drain well. Place the blanched basil and spinach with parsley, olive oil and salt and white pepper in a blender or food processor and blend for a minute.
Toast the sourdough bread and place each slice on a serving plate. Top with sliced tomatoes. Crumble goat’s cheese over the top, drizzle generously with basil oil and add a little sea salt to season.