Crushed raspberry & goats’ cheese bruschetta

Serves: 4 as a light lunch Prep time: 10 (plus extra to make vinaigrette) Cooking time: 8 minutes
This tasty summer bruschetta offers something a little bit different. It’s sweet and salty at the same time with fantastic tang not only from the sweet chilli red wine vinaigrette, but from the sweet/tart raspberries themselves. Freshly stripped thyme leaves add a wonderfully fragrant final flourish, and toasted hazelnuts bring a lovely crunch and deep, toasty flavours which go particularly well with the creamy goats’ cheese.

TIP: Larger versions of these bruschetta make for a delicious, light lunch when served with a green salad; and smaller bite-sized ones make excellent canapes when hosting family and friends.