Quick and easy – this is a tasty snack or light lunch. Choose Filippo Berio extra virgin olive oil for a delicious flavour.

Ingredients

• 100g British asparagus
• 300g podded and shelled broad beans
• 2 tbs extra virgin olive oil plus extra to drizzle
• Juice of 1 lemon
• Handful of mint leaves
• 4 slices of rustic white bread like sourdough
• 1 garlic clove peeled and left whole
• 1 small ball of buffalo mozzarella roughly torn

Step by step

1. Cook the broad beans in boiling water for 2 minutes. Drain, refresh under cold water, and pod them.
2. Add the olive oil and lemon juice to the beans and crush them lightly with the back of a fork. Stir through the mint and season with salt and pepper to taste.
3. Cook the asparagus in boiled salted water for 1-2 minutes, then drain under cold water.
4. Heat your griddle pan or barbecue and toast both sides of the bread, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the asparagus, mint and mozzarella, then drizzle with olive oil and another twist of black pepper.
5. Serve with a cold beer or white wine

🥘 One pot | 🍽 Serves 4-6 | 🛒 12 ingredients | ⏱ 45 minutes | €4

Quick and easy – simply dice the tomatoes and place them in a large strainer. Leave them to rest for 20 minutes, shaking occasionally to expel the liquid. This will firm up the flesh and prevent your bruschetta being soggy.

Transfer the tomatoes to a large bowl and add the olive oil. Tear in the basil leaves and finely grate the garlic. Season well with black pepper and sea salt.

Toast your bread slices until golden on both sides. Rub both sides of the bread with a garlic clove and add a drizzle of olive oil.

Pile your tomatoes on the toasts and add another small sprinkle of sea salt and serve with a chilled glass of Pinot Grigio 😊

The name bruschetta comes from the Italian verb bruscare meaning “to toast”. Crostini means “little crusts”. Both are generic terms to describe a toasted, grilled or fried bread with a savoury topping. Either can be served hot or cold.

In Spain we call them tostada’s and they are indeed an ideal way to start the day. Light and easy, typically with cheese and tomato but easily made into more of an elaborate dish with goats cheese and peppers (as shown here).

A favourite is tostada with butter separate and marmalade. Tostada con mantequilla con marmalade seperado.