To make the Crostini:

1. Pop your oven on to 200°C/fan 180°C.

2. Slice the Genius Artisan Seeded Cob into bite size pieces.

3. Scatter the pieces of gluten free bread on a baking sheet lined with greaseproof paper and drizzle with a little olive oil. Sprinkle with some kosher salt.

4. Bake these for 5-6 minutes, until deliciously crisp and toasted all over.

5. Remove from the hot oven and leave on a wire rack to cool.

Now it’s time for the tasty topping:

1. Lower your oven temperature to 160°C/fan 140°C.

2. Cut each cherry tomato in half and place cut side up on a baking sheet. Season with some fresh thyme leaves, olive oil, salt and black pepper.

3. Roast the tomatoes in the oven for about 25 minutes until they have begun to shrivel, and remove from the oven.

4. Whilst they are cooling off, cut the mozzarella into small pieces. For a more authentic look, simply peel little bits off from the main mozzy ball.

5. Decorate half of your crisp crostini bites with the prepped mozzarella and roasted tomatoes. Leave the other half plain for now, ready for the pesto party.

Hey Presto Pesto:

This homemade pesto is easy, fresh and bursting with goodness. It is packed with an army of antioxidants and when served on a Genius Joy-Full Artisan Seeded Cob, you really can’t get much better.

1. Use a blender to whizz together the kale, basil, garlic, salt and olive oil until you have a really good purée.

2. Now add the walnuts and parmesan and give the blender one last shot until you have the consistency you want.

3. Dollop the plain crostini bites with a spoonful of this kick-ass kale pesto and you’re ready to serve!