Toppings for bruschetta and crostini

Remember that people will be eating these with their fingers, so make sure that the toppings aren’t too runny, and that there is something on top of the base for the pieces to stick to, so they don’t fall off.

Butter bean dip v or drained cannellini beans mashed with garlic and vinaigrette and garnished with black olives.

Tapenade v, bought or homemade garnished with flat-leaf parsley.

Hummus v, bought or homemade, cooked asparagus tips and sesame seeds.

Aubergine and sesame p?t? v or baba ganoush garnished with black olives.

Smooth goat’s cheese topped with red onion marmalade.

Mashed blue cheese, cubes of beetroot and sprigs of dill.

Cooked chestnuts (canned or vacuum-packed) mashed to a coarse paste with butter, garlic, lemon juice and salt and pepper, then topped with caperberries.

Finely chopped tomato and torn basil leaves v mixed with olive oil, crushed garlic, salt and pepper.

Garlic and herb cream cheese with chargrilled artichoke hearts (from the deli or a jar).

Lentil and mushroom p?t? v topped with grilled red and yellow pepper strips and thyme leaves.

Hummus, bought or homemade, rocket, small cubes of feta cheese, sun-blush (semi-dried) tomatoes and a few pine nuts.