Five Ways With Bruschetta

Good bruschetta starts with the bread: crisp at the edges, warm through the middle and sturdy enough for every last spoonful of topping.

Our classic keeps things bright with tomato, olive oil, garlic and basil. The other four travel deeper into Italy with burrata, marinated peppers, caramelised onion, Pecorino di Fossa, cotto ham, truffle cream and Brie.

Order a few for the table and make your own tasting board — fresh, toasted and made for sharing.