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This is a great way to use up any items you may have in the fridge, particularly salad items and leftover bread, such as baguettes or ciabatta loaves. There are many combinations of toppings, so have fun experimenting!

Serves: 4
Preparation Time: 10 minutes

INGREDIENTS:

8 slices leftover baguettes, ciabatta or similar
2 tbsp olive oil
2 or 3 cloves of garlic, skin off

For the tomato topping

8 baby cherry tomatoes, or 3 to 4 normal size tomatoes
1 red or white onion, finely chopped
8 basil leaves, shredded
Drizzle of French or Italian dressing, or simple Virgin Olive oil
4 slices of parma ham, Serrano ham or any spiced meats
Salt and pepper to taste

For the rustic topping

Leftover pate or meatloaf
5 or 6 sweet onions in vinegar, chopped
2 or 3 baby beetroots in vinegar, chopped
Salt and pepper to taste

METHOD:

Lightly toast the slices of bread, better under the grill than in a toaster to prevent burning around the edges.

Drizzle with olive oil and rub the garlic on to each slice of bread.

Mix the tomatoes and onions with a little vinaigrette or olive oil, salt and pepper and place on top of 4 slices of the bread. Thickly spread or slice the pate on to the remaining four slices. Top with the onions and a little salt and pepper and the parma if desired.

Top the tomato breads with the shredded basil just before serving, and serve all the breads on one platter, garnished with lettuce and perhaps a plate of mixed cheeses for a continental effect!