Bruschetta con erbe secche

Bruschetta with dried herbs

For 6

1 tablespoon each of dried oregano, thyme and marjoram (or one or two herbs)

1 teaspoon fennel seeds

6 slices sourdough bruschetta (see here)

3 dried red chillies, crumbled

Maldon salt and freshly ground black pepper

extra virgin olive oil

Scatter the herbs and seeds lightly over each bruschetta, then cautiously add the chilli, salt and pepper. Drizzle over extra virgin olive oil, and serve immediately.