Bruschetta with a trio of posh toppings

A colourful and tasty Italian-inspired snack that works well as a starter. These crisp slices of toasted bread are topped with Roast beetroot and goat's cheese, Pea hummus and Marinated white beans and cucumber

Serves: Each topping is enough for 10 slices of bruschetta

Difficulty: Easy, times vary

Quick bruschetta:

Slice a baguette or loaf of sourdough bread and toast until lightly browned. Rub each slice with a cut clove of garlic and brush with olive oil while still hot.

Roast beetroot and goat's milk cheese:

7 baby beetroot, washed, skin on

5 sprigs fresh thyme

Olive oil

50ml balsamic vinegar

100g goat's milk cheese (chevin or chevroc)

Microherbs, to serve

Method:

1) Preheat the oven to 200°C. Place beetroot and thyme in a roasting tray and drizzle liberally with olive oil. Pour over the balsamic vinegar, toss to coat and roast uncovered until the beetroot is cooked, about 1 hour. Remove from the oven and discard the thyme sprigs.

2) Once the beetroot has cooled enough to handle, peel off the skins and slice.

3) Mash or slice the goat's milk cheese and spread on slices of bruschetta. Top with beetroot slices and microherbs.

Pea hummus:

1 cup fresh or frozen peas, plus extra to serve

30ml (2 tbsp) tahini

1 garlic clove, chopped

6 fresh mint leaves, plus extra to serve

Juice of a lemon

30ml (2 tbsp) olive oil, plus extra to serve

Salt and black pepper

Zest of 1 lemon

Method:

1) If you are using frozen peas, place in boiling water for a few minutes, drain and refresh under cold water.

2) Place peas, tahini, garlic, mint, lemon juice and olive oil in a food processor and pulse until smooth, adding more oil and lemon juice if needed. Season to taste.

3) Top each slice of bruschetta with pea hummus. Sprinkle with black pepper and lemon zest. Drizzle extra olive oil over each slice and top with extra mint leaves and peas.

Marinated white beans and cucumber:

1 small red onion, thinly sliced

15ml (1 tbsp) lemon juice

45ml (3 tbsp) olive oil

1 garlic clove, mashed

1 x 410g can cannellini beans, drained and rinsed

30ml (2 tbsp) chopped flat-leaf parsley

15ml (1 tbsp) red wine vinegar

Salt and pepper, to taste

1 small cucumber, shaved into ribbons

Method:

1) Mix the onion and lemon juice and set aside.

2) Heat the oil in a pan and fry the garlic for a few seconds. Add the beans and cook until warmed through. Mix in the parsley and vinegar and season to taste. Remove from the heat and set aside to infuse for a few minutes.

3) Top each slice of bruschetta with cucumber ribbons, beans and onions.