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Bruschetta with Tomatoes and Rosemary
Roasted cherry tomatoes with rosemary, thyme, and garlic served on toasted ciabatta bread for a simple Mediterranean appetizer.
Cherry Tomato, Garlic and Basil Bruschetta
Toasted ciabatta topped with a fresh mixture of cherry tomatoes, garlic, and basil leaves, drizzled with olive oil.
Lamb with Egg Sauce
Tender lamb chunks braised in white wine, finished with a silky egg and lemon sauce, served with asparagus and bread.
Creamy Mushrooms on Toast
Sautéed garlic and Portobello mushrooms in a rich double cream and parsley sauce served over toasted ciabatta bread.
Watercress Soup with Taleggio Crostini
A creamy vegetable soup made with fresh watercress and parsley, served with melted Taleggio cheese on toasted ciabatta bread.
Baked Mushroom Rarebit with Apple and Tomato Chutney
Mushrooms topped with a rich Stilton and Cheddar rarebit mixture, served with a homemade apple and tomato chutney.
Chicken Liver Pâté with Figs, Chutney and Ciabatta Toast
Simple chicken liver pâté served with homemade fig chutney, fresh salad, and toasted ciabatta. Perfect for picnics or dinner parties.
Griddled Lemon and Parsley Tuna with Romesco Salad
Succulent griddled tuna steaks paired with a vibrant roasted pepper, tomato, and almond romesco salad in a spicy dressing.
Roasted Figs with Balsamic Vinegar
Fresh figs caramelized in balsamic sugar syrup, served on toasted ciabatta with Greek yoghurt, honey, and fresh thyme.
Wild Mushroom Bruschetta with Poached Eggs and Balsamic Tomatoes
Toasted ciabatta topped with creamy wild mushrooms, served with poached eggs and oven-roasted balsamic tomatoes.
Cheese on Toast with Red Pepper Chutney
Toasted ciabatta topped with mustard, Greek yogurt, and Edam cheese served alongside a homemade sweet red pepper and onion chutney.
Olive and Lemon Tapenade on Bruschetta
A fresh vegetarian snack featuring smooth black olive tapenade served over golden-brown chargrilled ciabatta slices with lemon and herbs.
Panzanella
A vibrant Italian bread salad featuring ripe tomatoes, crispy ciabatta, and a tangy anchovy and caper dressing.
Roast Pollock Panzanella
Golden-brown roasted pollock fillets served alongside a vibrant, herb-infused bread salad with tomatoes, onions, and red wine vinegar.
Warm Provençal Vegetables with Melted Goats Cheese on a Toasted Ciabatta Bread
Marinated roasted peppers, grilled courgettes, and aubergines topped with melted goat cheese on toasted ciabatta slices.
Cheesy Fondue
A quick vegetarian cheese fondue made by simmering cheese sauce, garlic, wine, and herbs, served with toasted garlic bread.
Baked Vacherin with Herbs, Grape Chutney and Grilled Bread
Indulgent baked Vacherin cheese served with a homemade tangy grape chutney and charred grilled ciabatta bread.