Crostini
These are extremely easy to make and every time I've made them for friends and family they loved them. The pesto I used on the crostini is one I made myself but a good shop bought one will do just fine.

If you want to try make your own pesto you will need:

• Three handfuls of fresh basil
• One handful of pine nuts, toasted lightly
• Squeeze of lemon juice
• Half a clove of garlic
• roughly a handful of grated parmesan cheese
• Extra virgin olive oil

Blend garlic, basil leaves with a pinch black pepper in a food processor. Lightly toast pine nuts in a dry frying pan add pine nuts to food processor and blend with the garlic and fresh basil and now add the parmesan cheese. Slowly add the extra virgin olive oil into the food processor until you can see the sauce starting to bind together. Check for seasoning and add a squeeze of fresh lemon juice.

To make your crostini you simply slice a French baguette its better if the bread is a little stale in my opinion. You lightly brush each slice of the baguette with a little olive oil and bake in a oven until you see the bread lightly golden and toasted.

You can put whatever you like on crostini my favourite combinations are:
Roasted Aubergine
If you would like to know how I make it you will need

• One aubergine, sliced in half and slit across the top and seasoned with salt and pepper and drizzled with olive oil. Bake in the oven until its really soft around 30-40 minutes should do
• Remove outer skin of aubergine and add the soft roasted flesh into a bowel with a squeeze of lemon juice, grate half a clove of garlic, half a teaspoon of ground cumin and season with black pepper

        Caramelized sweet red onion topped with feta cheese

• Simply slice red onions very thinly and add a teaspoon of salt and slowly cook for 45 minutes on a low heat. 

• mozzarella, pesto and sundried tomatoes  
•  Goats cheese and dill
• Parmesan cheese and pesto
• Parma ham and balsamic vinegar