Crostini Lazio recipe | Delia Smith

Ingredients

• 1 small, thin French stick cut into 12 slices about 1 inch (2.5 cm) thick, or 3 slices from a thick sliced loaf, cut into quarters
• 3 tablespoons olive oil
• 1 fat clove garlic, peeled and crushed
• sliced loaf, cut into quarters
• 4 oz (110 g) firm goats' cheese
• 4 oz (110 g) tuna in oil – the best quality you can buy – drained, reserving 1 tablespoon of the oil
• 1 tablespoon salted capers or capers in vinegar, thoroughly rinsed and drained
• 1 level tablespoon finely grated Parmesan (Parmigiano Reggiano)
• 1 dessertspoon lemon juice
• 12 caper berries (optional)