Bruschetta

OK, OK so any real Italian worth their salt is probably shuddering at me calling this recipe bruschetta but it sounds nicer than things on toast!

I vary the toppings depending on what we have and what I fancy. Today it was pesto and emmental and tapanade and feta. I served it on a bed of rocket drizzled with balsamic vinegar.

Simply slice some french bread, top with whatever you want to have and bake in a hot oven for about 10 minutes.