Get grilling with Matt Moran's grilled sardines on toast with salmoriglio. Turn this humble fish into a mouth-watering masterpiece served on crunchy sourdough.

The cheese toastie comes in many forms, from the French pan-fried cheese and ham sandwich known as the croque monsieur to the venerable English cheese and onion toasted sandwich, which is perfect served alongside a packet of cheese ’n’ onion chips and a pint of lager. It is in the Welsh kitchen, though, that it finds its apotheosis, with the beer added to the cheese. Genius!

There’s something almost primeval about the contrast of virginal cheese, crunchy, fractious toast and decadent ‘agrodolce’ (sweet-and-sour) onions. It’s like innocence and evil battling on the same plank of toast. I’ve been making these onions for years – probably inspired by a recipe from The River Cafe. The bruschetta itself – its pairing of soft and creamy with tart and sweet – comes from a more recent inspiration at Sydney’s Cafe Sopra.

Fresh prawns, dressed with sour cream and lemon, piled onto toasted baguette makes this the perfect canape, made even more elegant with salmon roe and fresh parsley.

Serve these toasts as starters for your next get together.

You won't believe how tasty baked beans on toast can be. Surprise family members with this gourmet variety.

Capture the flavour of Australian country cooking with this simple prawn and lemon myrtle mayonnaise starter.

A sure-fire party pleaser, with the figs, prosciutto and smooth creme fraiche.

Shake up this year's festivities with this gourmet Cherry-glazed duck breast on brioche toasts.

Kasundi is a rich Indian tomato sauce that marries beautifully with sweet figs. 

Escape the hustle and bustle with this exotic breakfast that will satisfy your tastebuds.

Start your summer barbecue with this tasty mushroom bruschetta.

Serve these bright tomato bruschetta as an easy starter for two.

A verdant green, deeply flavourful olive oil is the inspiration for David Prior's quick bruschetta, in which a classic combination of pecorino and fava or broad bean is made richer with fragrant rosemary.

With sourdough and dark chocolate, this is a grown-up version of Nutella on toast.