Instructions: All of the components can be made the day before.

Crostini: Cut the bread into 1/2 inch thick slices, the size of two bites. Using a pastry brush, brush each crostini with olive oil on each side and season lightly with salt and pepper. Bake on a large metal baking tray in a preheated oven at 200C for 10 minutes, then turn the crostini over and bake for a further 10 minutes until golden brown.

Caponata: Finely dice the vegetables separately, chop the garlic, shred the basil and have all the other ingredients to hand. Heat a little olive oil until almost smoking in a large frying pan. Add the aubergines and fry until slightly browned and soft. Remove to a large bowl. Repeat this process with the remaining vegetables. Put the chopped garlic in the pan, stir briefly, add tomato puree, balsamic vinegar, chopped capers and seasoning. Mix this well into the vegetables and add the shredded basil. Leave to cool.

Cannelini beans: Finely slice the spring onions and mix all the ingredients together with 2-3tbsp olive oil, mashing slightly so the mixture will stay together on each crostini.

Just before serving, put small dollops of each topping on the crostini along with some goats cheese.

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