Bruschetta with Mozzerella & Tomatoes

1. Preheat the oven to 150c/325f/gas mark 3. Slice the bread into about 12 slices, discard the end pieces. Lay the slices of in a single layer on a large baking sheet. Drizzle over hald the olive oil, turn over the slices and drizzle over the remaining oile.

2. Bake the bread for 10 mins until its pale golden and crisp. Remove from the oven and cool slightly. Rub the garlic over one side of the bread slices, discard the remaiing garlic. Leave to cool. The slices can then be stored in a plastic bag for up the three days.

3. To make the topping, chop the tomatoes and place in a bowl. Finely shred the basil and add to the tomatoes, season to taste. Tear the mozzarella into pieces . Scatter the tomatoes over the bread, then finish with the cheese. This can be done up to 20 minutes before serving. Finally, add a few rocket leaves and drizzle with a little chilli oil if required.