Edam bruschetta

2 large, thick slices country bread

2tbsp green olive tapenade

100g Edam cheese, sliced

8 thin slices of chorizo

Small handful watercress leaves

Olive oil, for drizzling

1 - Pre-heat grill. Toast one side of the bread slices until golden. Place un-toasted side up on a baking sheet and spread with olive tapenade.

2 - Top each with slices of Edam and chorizo and finish with a little more tapenade.

3 - Place under the grill until melted and bubbling hot.

4 - Top with peppery watercress leaves, drizzle with a little olive oil and serve straight away.