The traditional bruschetta is an antipasto consisting of grilled bread rubbed with garlic and topped with olive oil and salt, variations depending on where in the Mediterranean you are include toppings of tomato, grilled vegetables, anchovies, beans, cured meats or cheese. We are big fans of the bruschetta – an incredibly useful dish. Whether its serving at a party with drinks, for breakfast topped with wilted spinach and a poached egg or as a quick dinner. One of our go to lunches when we are busy with meetings is toasted sourdough topped with sliced avocado, smoked mackerel, fresh chilli, lime and basil and drizzled with good quality olive oil. And when you fall through the door, tired and hungry and realise that you have no plans and are going to need to cook for one then again we grill up some sourdough and stir fry all the greens that we have in the fridge, usually a mix of spring onion, spinach, kale, peas and sugar snaps, sprinkle with crumbled feta and some super spicy sauce, it will be ready so fast you will have barley been able to take a sip of that delicious glass of white wine you have just treated yourself too. Here we have made a trio by spreading over the rich, tangy, deliciously creamy cream cheese – labneh. Labneh is something that we usually have in the fridge – whenever our yoghurt is nearing its sell by date we hang it overnight and turn it into cream cheese so not to waste. We have started doing the same at the Tart Deli – we make it the night before so able to serve fresh labneh with poached rhubarb and honey comb in the morning, its devilishly good and just what you want to be eating on a spring morning with a steaming hot coffee and the sun on your face – enough to put a bounce in your step for the whole day.