4 bread rolls
2 tablespoon olive oil
1 tablespoon dried herbs, such as thyme and rosemary
1 garlic clove, peeled and cut in half
Preheat the oven to 180°C ( 350°F) 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.
Now finish the Bruschetta with your chosen topping depending on your fridge contents;Tomato and Olive – Chop 175g tomatoes into small pieces cut cherry tomatoes into quarters. Add a handful of pitted black olives, a few capers and add 2 tablespoon virgin olive oil and ripped basil leaves. Divide the mixture between each Bruschetta toast and season with black pepper.
Broccoli and Mint – In a food processor add 150g cooked broccoli. Blitz for a few seconds then add 25g pine nuts, 55g grated Parmesan and 3 tablespoon olive oil. Blitz for a further 10 seconds. Stir in 2 tablespoon chopped mint and season with black pepper and a squeeze of lemon juice. Divide between each Bruschetta.
Sweet Cheese Melt – Grate or crumble any leftover cheese that you have from your fridge. Divide between each Bruschetta and add a teaspoon of cranberry sauce, place under a hot grill for 2-3 minutes or until it just starts to melt.
Turkey, Brie and Cranberry - Cut 150g brie into small slices, divide amongst the Bruschetta and top with 100g sliced cooked turkey and a little cranberry sauce.
Beef and Caramelised Onion - Heat a little oil in a thick based pan, add 300g sliced red onions and cover and cook over a low heat until soft and tender. Add 1/2 tablespoon brown sugar and 1/2 tablespoon vinegar, cook, stirring until caramelised. Slice cooked beef thinly, spread mustard on the Bruschetta, and top with some chopped parsley, beef and caramelised onions.