2 Cook tomatoes in a heated, non-stick frying pan, until soft and skins begin to split. Remove. Cover to keep warm.

3 Meanwhile, cut cheese into 5mm-thick slices. Place cheese, garlic, parsley and remaining oil in a small bowl. Toss to combine.

4 Add cheese slices, in batches, to same heated, non-stick frying pan. Cook, for about 30 seconds on each side, or until golden and crisp. Remove.

5 Split focaccia rolls in half. Cook on both sides under a hot grill until golden. Spread tapenade over cut-sides of rolls. Top with cheese slices and tomatoes. Garnish with basil.

6 Serve with lemon halves and extra tapenade.

Tip: For a non-veg alternative, layer thin slices of prosciutto, salami or ham under cheese when assembling the bruschetta.

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