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In Italy, bruschetta has always been a great way to use up bread that isn't totally fresh, and to this day it remains fairly simple - slices of bread grilled, rubbed with garlic and brushed with olive oil. When tomatoes are in season, chopped tomato and basil top this creation. In North America, we always like to add a twist; this recipe takes some liberties, but I think you'll agree the results are worth it.

Portobello mushrooms are so dense this makes for a very substantial hors d'oeuvre. If you can't find taleggio, substitute port salut or Albray.

I have a weakness for tarts and this is one of my favourites. The combination of goat cheese and figs on a buttery, flaky base makes a brilliant first course of lunch. Dish with salad greens.

Bruschetta are so versatile that you can use your imagination for toppings and hardly go wrong. Substitute shrimp, crab or cooked scallops here and they'll be delicious. Skip the seafood altogether and add grated parmesan, asiago or manchego.

These were inspired by a dish I enjoyed at a restaurant in Portland, Oregon. They look as good as they taste. The combination of the pink salmon and the pale green avocado is delicate and fresh, the flavour rich and luscious. Making the crispy the won tons is actually really easy, but in a pinch, you can use a good-quality tortilla chip.

This has been a favourite hors d'oeuvre since it first hit the cocktail party circuit. The combination of melted chevre, asparagus and crispy filo is a slightly decadent delicious teaser. I often add a bit of prosciutto for another layer of flavour.