Tomato and avocado bruschetta with olive tapenade

These are my new favourite. If your ciabatta loaf is long and narrow, cut it on the diagonal, to give a larger surface area to hold all the topping.

Serves 6 PREP: 30 mins COOK: 4 mins YOU WILL NEED:

2tbsp olive oil, plus extra for drizzling 1 garlic clove, crushed 6 thick slices of ciabatta loaf Flesh of 1 just-ripe avocado, sliced widthways 1tbsp fresh lemon juice 2 ripe tomatoes, deseeded and sliced into strips Leaves of 1 small bunch of basil, some torn and some left whole to garnish 200g buffalo mozzarella, torn into pieces

FOR THE TAPENADE

(see note) 70g pitted black olives, drained if from a jar 3tbsp sun-dried tomato paste 1tsp runny honey 1½tsp white wine vinegar

1 Measure all the tapenade ingredients into a mini food processor.

2 Whizz until the mixture is well chopped and forms a rough paste, then season well and set aside. Heat a griddle pan or heavy-based frying pan until hot.

3 Mix the oil and garlic together in a bowl. Brush the ciabatta slices with the garlic oil, then chargrill or pan-fry the bread for 2 mins on each side until brown and crispy. Remove from the heat; spread the tapenade over the toasts.

4 Mix the avocado with the lemon juice, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella. Season well. Drizzle with extra oil before serving, and garnish with the whole basil leaves. PREPARE AHEAD Can be assembled up to an hour ahead – no longer, as the toasts will start to become soggy. Not suitable for freezing.