Ingredients

• 1 baguette
• extra virgin olive oil
• 1 garlic clove
• 2 large ripe tomatoes
• extra virgin olive oil
• small handful basil and mint leaves
• pinch sugar (optional)
• salt and freshly ground black pepper
• 100g/3½oz canned cannellini beans
• 2 slices prosciutto
• small handful of wild rocket
• 100g/3½oz rindless soft goats’ cheese
• 2 fresh figs
• small handful of mint leaves
• 1 tsp balsamic vinegar
• honey
• for drizzling

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Trim the ends of the baguette and cut it into diagonal slices about 2cm/1in thick. Place on a large baking sheet
• drizzle with oil and bake for 7-8 minutes.
• For the tomato
• basil and mint variation
• roughly chop the tomatoes and place in a small bowl. Drizzle a little oil over
• rip up the basil and mint leaves and add them along with salt
• pepper and sugar to taste. Toss everything together.
• For the white bean variation
• put the cannellini beans in a small bowl
• add a good drizzle of oil
• seasoning and then mash roughly with a fork. Cut the slices of prosciutto in half.
• Finally
• for the goats’ cheese variation
• mash the goats’ cheese with a fork in a small bowl and season
• to taste with salt and freshly ground black pepper. Cut the figs into eight pieces.
• Remove the crostini from the oven. They should be just crisp. Cut the garlic clove in half and rub the cut edge all over their tops.
• Now to assemble
• simply spoon the tomato mixture onto eight of the crostini.
• Arrange the rocket on eight more and dollop the mashed cannellini beans on top. Lightly scrunch the prosciutto up and arrange on top of each one.
• Finally
• spread the goats’ cheese over the remaining eight crostini
• arrange a couple of pieces of fig on top of each
• scatter the mint leaves over and drizzle with a little balsamic and honey.
• Arrange the crostini on a large serving platter or cake stand and serve.