Mini open Italian sandwiches make a perfect afternoon tea option with all sorts of interesting topping options to choose from. I love using English pecorino for these, made by White Lake Cheese in Somerset.
Prep time: 5 minutes
Cook time: 5 minutes
Six
1. Bring a pan of salted water to the boil and cook the sprouting broccoli for 2-3 minutes until tender, then drain.
2. Meanwhile toast the focaccia slices on both sides.
3. Slice the broccoli into slim florets if necessary and arrange on the focaccia. Season, drizzle over a little olive oil, then shave the cheese with a peeler and arrange on top.
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