Our favourite Sunday lunch, when the bread gets a bit stale and can be used and still enjoyed. I slice it thickly and spread some shop bought pesto on it, a  drizzle of olive oil and quickly fry it on a dry griddle pan. When crispy on both sides I top it  with a mixture of chopped tomatoes, olives, a shallot, fresh basil and olive oil, well seasoned.

A touch of parmesan on top finishes it off nicely.