Mary Berry served up a tasty Italian bruschetta with avocado and olive tapenade on Mary Berry’s Quick Cooking.

The ingredients for the tapenade: 70g pitted black olives, drained if from a jar, 3 tbsp sun-dried tomato paste, 1 tsp runny honey and 1½ tsp white wine vinegar.

For the bruschetta: 2 tbsp olive oil, plus extra for drizzling, 1 garlic clove, crushed, 6 thick slices ciabatta, 1 tbsp fresh lemon juice, 1 just-ripe avocado, flesh sliced into strips, 2 ripe tomatoes, deseeded and sliced into strips, 1 small bunch basil, leaves only, some torn and some left whole to garnish, 200g buffalo mozzarella, torn into pieces, salt and freshly ground black pepper.

See recipes by Mary in her book titled: Mary Berry’s Quick Cooking available from Amazon now.