Mixed bruschettaMixed bruschetta

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

Makes 16 slices


  • 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.


  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.


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

See also