Bruschetta

Grill the bread slices on both sides - you can use your grill or a griddle pan.
Once grilled, lightly rub one side with the peeled garlic. Season and drizzle with olive oil.
The bruschetta are now ready for the toppings.
Asparagus & prosciutto - Boil asparagus until tender. While still warm, season and toss with olive oil and red wine vinegar. Add rocket leaves, mix and then put on the bruschetta with slices of prosciutto.
Mozzarella & chillies - Cut buffalo mozzarella into fairly thin slices. Toss rocket in olive oil and lemon juice - season. Place on the bruschetta, top with the mozzarella and scatter over some finely sliced red chilli and black pepper.
Broad bean & pecorino - Boil broad beans until tender. Drain and season. While still warm, dress with olive oil, lemon juice and finely chopped fresh mint. At his point you can crush the beans into a rough paste or leave whole if you prefer. Put on to the bruschetta and top with shavings of pecorino.
Tomato & prosciutto - Cut a large ripe tomato in half and press the cut side on to the bruschetta, squeezing the pulp and the juice into the bread. Top with slices of prosciutto.
Ricotta & parmesan - Mix parmesan and ricotta in a bowl and spread on the bruschetta. Add grilled cherry tomatoes, stoned black olives and torn basil leaves. Drizzle with more olive oil and serve.