Bruschetta, or toasted bread with various toppings, is enjoyed as a snack or as an antipasti to open a meal. Here are a few tongue-twisting variations.

Ingredients for four

1 light baguette 2 cloves of garlic 4 tablespoons of olive oil 1 tbsp; (virgin) 1 handful of parsley (chopped for the ready-made bruschetta) and any or all of the options below (see below);(all or any of the above per baguette)

Tomato Bruschetta

4 large ripe tomatoes, each with a different flavour, and each with a different texture.1 shallot 1 handful of basil leaves salt pepper

Broiler Liver Bruschetta

150g chicken liver pâté (or other pâté) 2 tbsp capers 2 tsp balsamic syrup

Cold smoked salmon bruschetta

150g cold smoked salmon, thinly sliced 4 tbsp mascarpone 2 tbsp creme fraiche 1 tbsp lemon juice 1 tbsp dill essence salt white pepperBruschetta with goat’s cheese and honey

200g soft goat’s cheese 4 tablespoons runny mountain honey

If you’ve made any (or all) of the good variations, start by slicing the baguette into slices. 15 mm thick. Place the olive oil on a baking tray and roast for 7 minutes in a 200°C oven. Rub the tops of the bread with the chopped garlic.

Tomato Bruschetta

Cool the tomatoes and dice them very finely. Dice the shallot and basil as small as you can. Mix the ingredients and season with salt and pepper. Put a spoonful of the tomato mixture on each slice of bread and enjoy immediately, as the tomato juice will water down the bruschetta quickly.

Broiler liver bruschetta

Soak the capers and balsamic syrup in a cup to season. Take the second cup of pâté, you can slightly push it with a spoon to make it more pliable. Spread the pâté on the bread and add a small spoonful of capers for flavour.

Cold smoked salmon bruschetta

In a bowl, mix all the ingredients for the bruschetta, except the fish. Place in a freezer bag, scissor off the corner and voila; you have a purée! Squeeze a little dollop of the cream onto each slice of bread, slice a slice of cold smoked salmon and another dollop of the cream for a squeeze. Garnish with dill sprigs.

Bruschetta with goat’s cheese and honey

As soon as the bruschetta come out of the oven, place a thin slice of goat’s cheese on each slice of bread and serve with the bruschetta.place a slice of bruschetta cheese on each bun, so that the cheese has time to soften and pliable. Drizzle a few drops of honey over the goat’s cheese.