The Basics:

1 pack of Warburtons Farmhouse Rolls
1/4 red onion, sliced
1 clove garlic
1 avocado, sliced
2 tomatoes, sliced
olive oil
balsamic vinegar
salt and pepper
3 teaspoons pesto
1/4 lemon, squeezed
2 teaspoons tapenade (black olive paste)

The Method:

1. Cut the rolls in half, dribble olive oil all over them and then place under the grill.
2. Prepare the avocado by halving it and removing the stone, peeling off the skin to leave the flesh which should then be sliced thinly. (Pour some lemon juice over the slices to stop them going brown.)
3. When the rolls are ready, remove them from the grill and rub a clove of garlic over the surface.
4. Spread some tapenade on both sides of the rolls.
5. On top of each roll, place slices of avocado and tomato.
6. In a bowl, mix the pesto with four parts olive oil to one part balsamic vinegar to make a dressing.
7. Spoon the dressing over the top of the bruschetta slices and top with a few slices of red onion .