These bruschette make great pre-dinner nibbles or an easy snack for the whole family
Preheat the oven to 220˚C (200˚C fan/Gas 7). Mix the vegetables in a roasting tin, add half the oil, and season with salt and freshly ground black pepper.
Toss together well, then roast for 30 minutes or until soft and tinged golden brown. Remove from the oven and stir in the vinegar and basil.
Meanwhile, cut the ciabatta or baguette into six slices. Mix the remaining oil with the garlic in a small bowl, then brush both sides of the bread with it. Place on a baking sheet and bake on a shelf under the vegetables, turning them halfway through, for 10–12 minutes or until lightly golden and crisp.
Remove the crispy bruschette from the oven and top with the vegetables. Keeping the rind on, slice the cheese into six wedges, put one on top of each pile of vegetables, then dust lightly with paprika.
Return to the oven for 10–12 minutes or until the cheese has melted. If some runs off the sides of the bread, quickly scoop it back on top. Serve hot.
If you're pregnant, swap the Reblochon cheese for Cheddar cheese
This recipe is taken from Cook Up A Feast by Mary Berry & Lucy Young (DK, £14.99)
Blend the courgette mixture until smooth.
Let your baby pick at the chunks of courgette and pepper along with pieces of ciabatta bread
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