Cut the fresh kumara longways into thick slices, approx 1cm thick. To cook the kumara bruschetta, poke holes in the kumara with a fork. Cook in the microwave for 2 minutes on either side. Brush with oil and season with salt and pepper. Cook in the oven on grill for 5 – 10 minutes until browned and slightly crispy on top.

If using our Sweet Potato Slido’s, brush with oil and season with your favourite seasonings. Roast in the oven on 200C for 4- 8 minutes or until crispy and golden. You can also panfry them with butter and oil on medium heat, until cooked through and slightly crispy.

For salmon bruschetta, spread with cream cheese and arrange salmon on top. Take a vegetable peeler and peel in circular motion to peel circles of cucumber. Place cucumber on top and sprinkle a few capers on top.

For bacon and avocado bruschetta, take the avocado and roughly smash the avocado flesh with a fork. Squeeze over lime juice and season with salt and pepper. Top with pieces of fried bacon.

For asparagus bruschetta, heat the water in a frying pan over medium heat until boiling. Poach the asparagus in the hot water for a few minutes until tender when poked with a fork. Immediately remove asparagus from hot water and place in cold water, to retain its vibrant green colour.

Spread bruschetta with Havarti cheese and place asparagus on top. Rip the prosciutto into thin strips and place on top.

Place tomatoes in a small baking dish and drizzle with oil and sprinkle over the herbs. Cook in the oven for 5 – 10 mins until tomatoes are roasted. Remove from oven. Spoon onto the bruschetta and garnish with flat leaf parsley.