Artichoke olive crisps

Heat a stainless steel pan over medium-high heat large enough to accommodate the tomato wedges side by side.

Pour in a good slug of olive oil and fry tomatoes just until they start to pale at the edges. Remove from pan and set aside on a plate.

Place the flat breads side by side on a baking sheet and brush with olive oil.

Spread out ham slices evenly on breads, add the roasted tomatoes, artichoke quarters and olives and finish with Fontina slices. Sprinkle with herbes de Provence.

Turn on broiler and place rack in top position; place baking sheet on rack and broil until cheese bubbles and starts to colour.

Serve piping hot.