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

Surrey Environment Partnership comprises Surrey County Council and the 11 district and borough councils in Surrey.

Copyright © 2020 Surrey Environment Partnership.
All Rights reserved

Site map
Privacy and cookies
Contact us
Accessibility statement

Download our free recycling app
Get it on Google Play
Download on the App Store

Follow and like us on your favourite social networks to keep up with all the latest at Surrey Environment Partnership.