Bruschetta

Bruschetta makes a delicious and yet simple starter. Use slices of French bread to make little Bruschetta to serve with drinks, but don't make too far in advance as the bread goes soggy. All the recipes here make a quantity to serve six people.

Ingredients

6 thick slices of country bread
2 garlic cloves (peeled)
2 tbsp. extra virgin olive oil

Method

Toast the bread on both sides. Remove from the heat and immediately rub one side with the garlic clove. Drizzle over the olive oil and serve, either on its own or with one of the delicious toppings below.

Chef's Tips ~ Topping Varieties - LEEKS, GOATS CHEESE & ROCKET

• 225g/8oz small leeks, trimmed, washed, halved lengthways
• 4 tbsp. olive oil
• 55g/20z rocket leaves
• 100g/3½oz firm goats cheese, chopped
• 2 tsp. balsamic vinegar

Brush the leeks with 2 tbsp. olive oil, and gently fry, until softened. Remove from the heat. Assemble by dividing the rocket leaves between the prepared Bruschetta. Divide out the leeks over this, and top with the goats cheese. Finally drizzle with the remaining olive oil and balsamic vinegar, season and serve.

TAPENADE, GRILLED TOMATOES, BASIL & ANCHOVIES

• 2 tbsp. olive oil
• 2 large ripe plum tomatoes, ¼ lengthways
• 2 tbsp. tapenade
• 6 - 8 basil leaves, torn
• 12 salted or pickled anchovy fillets

Drizzle the olive oil over the tomatoes and grill until softened, and just coloured. Remove from the heat. Spread a little of the tapenade onto each of the prepared Bruschetta. Top with two tomato quarters, some torn basil leaves and two anchovy fillets. Season with black pepper only, and serve.

CREAM CHEESE & MAPLE SYRUP

• 4 tbsp. soft cream cheese
• 3 ripe fresh figs
• 2 tbsp. maple syrup

Lightly season the cream cheese with black pepper. Divide between the Bruschetta and spread. Quarter the figs and put on top of the cream cheese. Drizzle each one with a little of the maple syrup.

To make TAPENADE

• 40g/1½oz capers
• 25g/1oz tinned anchovy fillets
• 1 tsp. Dijon mustard
• 6 basil leaves, torn
• 60ml/2 fl oz extra virgin olive oil
• 200g/7oz pitted black olives
• 2 tsp. red wine vinegar
• 2 tbsp. freshly chopped parsley
• 1½ tbsp. finely chopped sun dried tomatoes

Combine all the ingredients except the parsley and the sun dried tomatoes in a food processor. Blend until smooth. Stir in the parsley and the sun dried tomatoes. Season with freshly ground black pepper.