Ezme Mezze Bruschetta with Goat’s Cheese, Rocket and Walnuts

Heat your oven to 175C fan/195C non-fan/gas mark 5. Place the walnuts on a baking tray and roast for 5-7 minutes, or until light golden brown, then remove

Split the ciabatta in half lengthways. Toast till golden brown either in a toaster, in the oven, or in a griddle or frying pan. If using a pan, lightly drizzle the bread with olive oil and rub in, as this helps to prevent sticking.

Roughly chop the rocket into small pieces then place in a bowl, add the olive oil and few pinches of salt and stir to coat.

Spread a layer of rocket onto the inside of the rolls, then spoon the Ezme Mezze on top and roughly spread out. Top with crumbled goat’s cheese and then crush the walnuts over top.