To make the bases, choose a good-quality ciabatta or sourdough loaf. Toast under the grill until golden brown on the outside but still soft in the middle. Rub with a cut side of a garlic clove, then top with the following…
We like the bocconcini variety – they’re smaller than the traditional balls. Add some fresh basil pesto – try the new fresh Intensely Italian range from Sacla’.
Find at most supermarket deli counters. Put on top of cucumber ribbons (only ribbon down to the seeds so they’re not watery), and drizzle with extra virgin olive oil.
Fresh goats’ cheese
Don’t use the rinded one. Top with fresh figs and drizzle with honey.
We love the Yarden Deluxe hummus, from most supermarkets. Top with chunks of cooked chorizo – try Unearthed’s cooking chorizo from Waitrose.
Smoked mackerel and horseradish pâté
Whizz 4 smoked mackerel fillets with 300g (10oz) Philadelphia Light cream cheese, juice ½-1 lemon and 1tbsp horseradish, until you have a rough pâté. Stir through 2tbsp chopped chives and season with black pepper. This will keep in the fridge for 3 days. Top with fresh tomato.