sweet tomato bruschetta with olive tapenade

serves 2

1 white French stick

6 plum tomatoes

6 orange-yellow tomatoes

2 tablespoons good-quality extra virgin olive oil

For the tapenade 50g (1¾oz) stoned (pitted) mixed olives

generous pinch of sea salt

handful of fresh basil leaves

½ unwaxed lemon

Bruschetta makes the perfect starter, brunch, or amuse-bouche with a hot, crisp base and a juicy topping. Choose a couple of varieties of tomato and the best-quality extra virgin olive oil you can get hold of. Top with a spoonful of fruity olive lemon tapenade, then sit back and dream of sunny days.

Heat a griddle pan and slice the bread into 2cm (¾in) thick slices. Place each slice onto the griddle pan for 2 minutes on each side.

While the bread is toasting, chop the tomatoes and place them in a bowl. Combine with the olive oil.

To make the tapenade, add the olives, sea salt, and basil to a blender, then squeeze in the lemon juice. Blend until coarsely combined.

Remove the bread from the griddle pan and lay on plates. On each slice, spoon over the tomatoes and top with a teaspoon of tapenade.