First, make your crispy toasts:
Thinly slice a French baguette. Arrange the slices on a baking sheet and toast on both sides under a pre-heated broiler. Lightly rub one side of each slice with a clove of peeled garlic. Then drizzle with extra-virgin olive oil and sprinkle with salt. Make lots of these and store in airtight plastic containers. They will keep for up to two weeks.
Then, add any of the following:
A ruffle of lettuce topped with white asparagus, cheddar cheese and a spoonful of chutney.
A ruffle of lettuce topped with white asparagus, prosciutto, and a dollop of garlicky mayo.
Marinated artichoke hearts, sliced soppressata, a drizzle of extra-virgin olive oil and freshly grated lemon zest.
Fire Roasted Red Pepper Sausage draped with peeled roasted peppers.
Thinly sliced roast beef with creamed horseradish, a sprinkle of capers and freshly ground black pepper.
Melted havarti cheese with a sprinkle of ground chipotle chile pepper.
Tiny club sandwiches - a little lettuce leaf,sliced turkey, mayo, a cherry tomato and chopped Sunday Bacon.
Slices of pan-fried Spinach & Feta Sausage served with a choice of honey mustard, Dijon, or whole-grain mustard.
Chicken & Apple Sausage with a slice of fresh apple and a spoonful of chutney.
Sliced hard-cooked eggs with a smear of mayo and chopped chives. Add some crumbled Sunday Bacon, if you like.