The simplest lunches are often the best.

We love this simple bruschetta with a little touch of luxury!

A soft, silky marinated goat’s cheese.

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Makes 6 slices

Ingredients

4 eggs, boiled & quartered
1 tub sun-dried tomatoes, drained
1 tub pesto
3 tbsp balsamic vinegar
1 jar marinated goats cheese, crush each cube slightly
6 slices thick slices sourdough bread
1 clove garlic, peeled
Fresh basil leaves, to garnish

Method

Preheat a grill pan over medium heat.

Rub the bread with garlic and grill until grill marks appear; flip and grill the other side.

Place bread slices on a serving plate. Spread the pesto on the slices, add the eggs, cheese and pile the tomatoes on top.

Garnish with basil and season with salt and pepper.