Goats cheese bruschetta
	Serves 6 I have chosen to use ciabatta in this particular example but feel free to use any leftovers you may have or your favourite bread. To keep the preparation quick and simple you can use a shop bought basil pesto.		aubergine torte goats cheese bruschetta baked brie waffles sweet potato frittata spring rolls roast fennel filo aubergine involtini walnut and olive trotolle spinach and feta tart Halloumi tikka

	You will need: 3 loafs of ciabatta 6 plum tomatoes 300g goats cheese basil pesto olive oil A small jar of sun dried tomatoes Salt and black pepper	First place the sun dried tomatoes in a food processor with some olive oil and whizz them up to a puree. Then cut the loaves in half lengthways and spread them liberally with the puree. Next cut the plum tomatoes and the goats cheese into cubes and spread them equally between the six halves of bread. Drizzle over some pesto. Thin the pesto down with a little olive oil if it is too thick. Place the bruschetta onto a large baking tray and bake them for about 10 minutes in a hot oven or until the goats cheese is starting to brown and the bread is lightly toasted. Cut them up and serve on some leaves with another drizzle of pesto or a sprinkling of fresh basil leaves if you have them.
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