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Tomato and basil
Serves 8-10
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow to cool on a wire rack. Halve 10 ripe tomatoes and use a teaspoon to scoop out the seeds. Chop the flesh of the tomatoes and place in a large bowl. Add a handful of chopped fresh basil, 1 tbsp balsamic vinegar, 2 tsp extra virgin olive oil and some salt and black pepper. Cut 1 large garlic clove in half and rub the toasted bread slices with the cut sides of the garlic. Top the toasts with the tomato mixture and serve.
Caesar salad
Serves 8-10
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow to cool on a wire rack. Top each toast with an oil-packed white anchovy fillet. In a small bowl, combine 1 crushed garlic clove, 1 large egg yolk, 4 tbsp grated Parmesan, 1 tbsp lemon juice, 1 tsp Dijon mustard, ½ tsp Worcestershire sauce and a pinch of salt and black pepper. Add 4 tbsp extra-virgin olive oil in a slow, steady stream, whisking constantly until blended. Chop 1 small head of cos lettuce and toss with the dressing just before serving. Spoon the lettuce over the toasts, top with some Parmesan shavings and serve.
Blue cheese and fig
Serves 8-10
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow the toasts to cool on a wire rack. Top each toast with a slice of creamy blue cheese (such as Cambozola) and a slice of fresh fig. Drizzle over a little honey, season with some sea salt and black pepper and serve.
Smoked salmon, cream cheese and cucumber
Serves 8-10
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow to cool on a wire rack. In a bowl, combine 8 tbsp soft cream cheese, 1 tbsp horseradish sauce and the zest and juice of ½ a lemon. Peel, halve and deseed 1 small cucumber, then finely chop the flesh and add to the cream cheese mixture. Season with salt and black pepper and place in the fridge for 30 minutes. To serve, spread the cream cheese mixture over the toasts and top with smoked salmon.
Mushroom and pancetta
Serves 8-10
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow to cool on a wire rack. Place 1 tsp olive oil and 100g diced pancetta (or bacon lardons) in a large pan over a medium-high heat and cook for 6-8 minutes, stirring occasionally, until crisp. Using a slotted spoon, transfer the pancetta to a plate lined with kitchen paper. Turn the heat under the pan to high. Add 400g chopped chestnut mushrooms and 1 tsp fresh thyme leaves. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are golden brown. Add 50ml red wine and 1 tbsp red wine vinegar and allow to bubble for 1-2 minutes. Rdeuce the heat to low and stir in 80ml cream. Cook for 2-3 minutes until the sauce thickens slightly. Stir in the pancetta and season to taste with salt and pepper. To serve, divide the mushroom mixture evenly over the toasts.
Plum, prosciutto and Ricotta
Serves 8-10
Preheat the oven to 230˚C/210˚C fan/gas mark 8. Cut 1 baguette or ciabatta loaf into 1cm slices and place on a large baking tray. Toast in the oven for 6-8 minutes until golden brown on both sides, flipping the slices over halfway through. Allow to cool on a wire rack. Spread each toast generously with fresh Ricotta and season with salt and black pepper. Tear 10 slices of prosciutto in half and add one to each toast. Remove the pits from 4 plums and slice thinly. Add 1-2 slices of plum to each toast and scatter with rocket. Drizzle with extra-virgin olive oil to serve.
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