Slice the bread on the diagonal into roughly 1cm-thick slices and chargrill in a griddle pan until lightly toasted. (You can also do this on the Weber to make snacks before braaing.) As they come off the heat, immediately rub each slice, just once or twice, with a whole garlic clove, then drizzle generously with Olive Oil.  And there you have bruschetta, ready to be topped with a million different delicious toppings!

Preheat the grill setting in your oven to super hot!  Wrap each slice of speck around a slice of mozzarella and ½ tsp pesto.  Pop onto a roasting dish lined with baking paper (for easier washing up).  Add the cherry tomatoes to the dish, drizzle with Olive Oil and season with One For All.  Place under a very hot grill until the speck has browned and crisped up and the mozzarella is beginning to ooze out and the cherry tomatoes are just starting to burst.

Top each bruschetta with one or two pieces of speck and melting mozzarella and serve with vine tomatoes and fresh basil.

Tip: You can also use a loaf of ciabatta, sourdough or Turkish pide for bruschetta.