Italian for great-tasting stuff on toast. This bruschetta recipe includes three sweet toppings which work whether you’re cooking for yourself or the masses.


Cut the garlic clove in half widthways. Make your topping of choice (see below).


Put a griddle pan onto a high heat. Brush the bread lightly with oil.

Griddle for a minute or two on each side till crisp and marked up.


Rub each bit of bread with the cut garlic clove before spooning over your chosen topping.



  1. Put a pan of water on to heat with a good pinch of salt. Bring to the boil. Add 110g broad beans (fresh or frozen) and simmer for 5–6 minutes till tender (test one). Drain into a colander. Cool under running water. Remove and discard their outer skins. Toss into a bowl.
  2. Add 30g roughly crumbled Wensleydale cheese, 3 tsp olive oil and 2 tsp lemon juice. Roughly mash the mix with a fork, leaving some good chunks. Taste and season lightly, adjusting the oil and lemon if needed.


  1. Slice 8–12 good-quality cherry or baby plum tomatoes in half lengthwise, slice in half again and tip into a bowl.
  2. Chop 6 black olives (if the stones are still in, remove them first by cutting round using a small, sharp knife) and add to the bowl with half a diced shallot.
  3. Add 1 tbsp oil, a pinch each of salt and sugar, a little black pepper and a few rocket or basil leaves, if you like, and mix well.


  1. Clean 350g mixed mushrooms (e.g. portobello, chestnut or oyster) with kitchen paper, trim if needed and slice into 1cm thick pieces.
  2. Put a heavy-bottomed medium frying pan over a medium heat with 50g butter and a drop or two of oil.
  3. Add a finely diced shallot and 1 crushed garlic clove and cook, stirring for a minute or two.
  4. Add a small glass of white wine and bring to the boil. Lower to a simmer and add the mushrooms and a small pinch of dried thyme.
  5. Cook, stirring, for 2–3 minutes, until the mushrooms are soft but still holding their shape. Season to taste.
  6. Remove from the heat, stir through 1 1/2 tbsp double cream/crème fraîche and squeeze over a little lemon juice.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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