Mixed bruschetta

A great way of using up items from your fridge, such as cheeses, cooked meats, tomatoes or beans.

Makes 16 slices

Ingredients

• 4 bread rolls
• 2 tbsp olive oil
• 1 tbsp dried herbs (like thyme and rosemary)
• 1 garlic clove, peeled and cut in half
• Any leftovers like tomatoes, cheese, meat, vegetables.

Method

1. Preheat the oven to 180°C/ 350°F/ Gas 4.
2. Slice each roll into slices of medium thickness.
3. Brush the slices with a little olive oil, and place them on a baking sheet in a single layer. Sprinkle over some dried herbs.
4. Cook for 5-10 minutes and whilst they are still hot rub them with the garlic slice.
5. Finish by chopping up your leftovers and placing on top.
6. Serve as a light lunch or as a starter.

Tip

Tomatoes can be frozen – just remove stalks before freezing (in batches). Don’t defrost separately as they will turn mushy but cook as you would with canned tomatoes.

Recipe by chef Carmela Tomkins