Italian mixed bruschetta

Caroline Marson: Food writer

Bruschetta is a great way of using up items from your fridge, use a variety of leftover cheese, cooked meats, tomatoes and beans, basically anything goes!

Ingredients: serves 16 slices

4 bread rolls
2 tbsp olive oil
1 tbsp dried mixed herbs
1 garlic clove (peeled and cut into pieces)

Method:

Preheat the oven to 180°C / 350°F / gas mark 4. Slice the rolls into 3mm slices.
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 10 minutes and whilst they are still hot rub them with the garlic slices.
Add further topping of choice. See Further Recipe Information for more details.

To serve:

Serve as a light lunch or before a main meal. Keep bread rolls in the freezer, they defrost in 30 minutes and are the perfect size for making bruschetta.

Recipe tips:

Now finish the bruschetta with your chosen topping depending on your fridge contents.