Make high-speed bruschetta by using tapenade to give the ciabatta toasts a rich flavour of olives, olive oil and garlic, then top with artichokes and crisped salami. Delicious!
Tapenade is a purée of capers, black olives, anchovies and garlic in olive oil. You can make it yourself, if you like.
Slice a large whole baguette into 1.5cm slices on the diagonal and put on a baking sheet. Mix 3 tbsp olive oil with 2 tsp dried Italian herbs and lightly brush over the bread. Bake at 200°C (180°C fan oven), gas 6 for 15 minutes or until golden. Leave to cool on the baking sheet, then pack into plastic bags and freeze for up to 1 month. Take out a few slices as required. Warm them under a medium-hot grill for 1 minute and use to make bruschetta or mini pizzas.
Pear and gorgonzola bruschetta Rub the toasted bread at the end of step 1 with 2 cut garlic cloves. Drizzle with 2 tbsp walnut oil. Sauté 2 cored and sliced ripe pears in 15g unsalted butter until tender and beginning to brown. Put on the toasts. Add 150g diced Gorgonzola cheese. Grill for 2 minutes or until bubbling.