Cut two ciabatta loaves into thin slices. Spread them out on a baking tray and toast both sides. Top with roasted vegetables or herbed cream cheese.

Roasted Vegetables
Cut a medium-sized brinjal into slices. Salt the slices and leave to stand for 30 minutes, then wipe the salt and moisture off. Cut the brinjal slices into small cubes and put the cubes into a roasting tin.

Cut one red and one yellow pepper, and four courgettes into small cubes. Add them to the roasting tin. Drizzle with olive oil and add two sprigs of fresh rosemary.

Roast the vegetables at 180˚C for about 40 minutes, turning the ingredients once or twice during the cooking time. Remove from the oven and stir in 15ml sundried tomato or herb pesto. Season to taste with salt and freshly ground black pepper. Serve spooned onto toasted bread slices, warm or at room temperature.

Herbed Cream Cheese
Mix one tub of cream cheese with 40ml finely chopped dill, 40ml finely chopped parsley, two finely chopped spring onions, one clove crushed garlic and 10ml lemon juice.

Spread onto the toasted crostini and top with sliced avocado pear. Drizzle the avocado pear with lemon juice to prevent browning. Add a slice of ham or salami as well, if you prefer.

Sprinkle with a little extra chopped herbs and season with salt and freshly ground black pepper.

Text and image: Ideas magazine