As every kid knows, eating with your hands is much more fun. Who needs cutlery when you can tear off a chunk of our tear ‘n’ share beer bread bruschetta and enjoy it with olive tapenade or hummus?

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We always enjoy experimenting in the Oil & Vinegar kitchen, and so we couldn’t resist the temptation to create a beer bread version of this classic Italian bread. We also love food that we can share, so you’ll find that this recipe really lends itself to everyone helping themselves. Try adding Oil & Vinegar herbs before you bake the bruschetta to come up with your own variants – and let us know in the REVIEWS section which was your favourite. Few things in life are as enjoyable as tearing off a piece of a warm loaf fresh from the oven – when you smell this one baking, to may find your mouth beginning to water!


1 Beer Bread Tomato, Basil & Roasted Garlic
340 ml beer of your choice
4 ice cubes
Round oven dish
Small oven dish (for the ice cubes)
12 Pomodori Aromatizzati
125 grams buffalo mozzarella
3 tablespoons Bruschetta con Olive
3 tablespoons Basil Olive Oil
10 grams fresh basil
Sea salt

Prepare the beer bread according to the instructions on the packaging.
Cut the bread several times crosswise to about a centimeter from the edge. Chop the sun-dried tomatoes and buffalo mozzarella into small pieces and sprinkle with 3 tablespoons of Bruschetta con Olive. Top the sections of bread dough with the mozzarella mixture and then sprinkle with the Basil Olive Oil and some sea salt.


Now bake the bread in a pre-heated oven at 175 degrees Celsius for 10 minutes. Meanwhile finely cut some basil. When the mozzarella has melted and the bread is golden brown in colour, take it out of the oven. Let it cool down for a few minutes and then sprinkle with the freshly cut basil.

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