Tomato Medley Crostini

• 800g Tomato Medley, halved if large
• 1 sourdough loaf, cut into 24 thin slices
• 3 tbs olive oil
• to serve Extra virgin olive oil

Avocado topping

• 1 avocado, mashed
• 1 lime, juiced
• 1 red chilli, thinly sliced

Broad Bean Topping

• 160g frozen broad beans, thawed, peeled
• 50g marinated feta, drained, crumbled
• 2 tbs chopped mint,
• 100g Parmesan, finely grated

Beetroot Topping

• 100g piece fresh ricotta,
• 200g (1 cup) beetroot dip,
• 1/4 cup walnuts, toasted, chopped

Lemon Hummus Topping

• 1 cup hommus,
• 1 lemon, rind finely grated
• 2 tbs pine nuts, toasted
• 1 tbs flat leaf parsley, chopped

1. Brush both sides bread slices with oil. Chargrill or barbecue 2-3 minutes each side or until golden and a little charred. Set aside to cool.
2. For avocado topping; Combine the avocado and lime juice, season.  Spoon onto 6 pieces of crostini. Top with tomatoes and chilli.
3. For the broad bean topping; Process the broad beans until finely chopped (not smooth). Transfer to a bowl, stir in the feta and mint. Spoon onto 6 pieces of crostini. Top with tomatoes and Parmesan.
4. For the beetroot topping; Put the ricotta on a board and mash with a fork. Transfer to a bowl, stir in the beetroot dip and walnuts. Spoon onto 6 pieces crostini. Top with tomatoes.
5. For the lemon hommus topping; Combine all the ingredients together. Spoon onto 6 pieces crostini. Top with tomatoes.
6. Arrange all the crostini onto large board. Drizzle with extra virgin olive oil, season with salt and pepper. Serve.

Cooking Tip: You can bake the bread slices in oven on 220°C fan forced. Place in a single layer onto two baking trays, bake for 7-10 minutes until light golden, once cool they become crisp.