Pre-heat oven to 200C. Slice the french loaf in 1cm thick slices. Brush very lightly on both sides with olive oil. Toast in a hot oven until slightly golden-brown. Turn over and toast on the other side. Remove from the oven. Slice garlic clove in half and rub once or twice over one side of the crostini. The crostini acts as a grater. Cool down.

The crostini can now be stored in an airtight container lined with kitchen roll for one day.

Top with any topping and reheat for 3 minutes under a hot grill before serving.

Topping ideas:
1. Chargrilled red peppers

2. Thyme mushrooms. Chop mushrooms finely and fry off in olive oil with garlic, black pepper, fresh thyme and a dash of soy sauce.

3. Smear crostini with marscapone and top with a sliver of smoked salmon.

4. Smear crostini with tomato jam and top with a sliver of camembert.

5. Top with a spoonful caponata and scatter with pine nuts

6. Top with goats cheese, grill and scatter with rocket