Brushetta 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! Serve as a light lunch or before a main meal.
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.
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 tbsp virgin olive oil and ripped basil leaves. Divide the mixture between each brushetta 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 pinenuts, 55g grated Parmesan and 3 tbsp olive oil. Blitz for a further 10 seconds. Stir in 2 tbsp chopped mint and season with black pepper and a squeeze of lemon juice. Divide between each brushetta.
Sweet Cheese Melt – Grate or crumble any leftover cheese that you have from your fridge. Divide between each brushetta 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 brushetta 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 tbsp brown sugar and 1/2 tbsp vinegar, cook, stirring until caramelised. Slice cooked beef thinly, spread mustard on the brushetta, and top with some chopped parsley, beef and caramelised onions.