![Recipe](https://i0.wp.com/www.surreyep.org.uk/wp-content/uploads/2019/03/Food_1395x458C-copy.jpg?fit=1860%2C612&ssl=1)
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
- Preheat the oven to 180°C/ 350°F/ Gas 4.
- Slice each roll into slices of medium thickness.
- Brush the slices with a little olive oil, and place them on a baking sheet in a single layer. Sprinkle over some dried herbs.
- Cook for 5-10 minutes and whilst they are still hot rub them with the garlic slice.
- Finish by chopping up your leftovers and placing on top.
- 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