When we were tired of heavy Christmas food on Christmas Day (we celebrate on Christmas Eve in Sweden) I threw together this Winter Edition Bruschetta Bar with various goodies we had at home.

A mix of reinvented leftovers, charcuterie and cheese. We had thinly sliced venison with remoulade and crispy onions, sun blush tomato cream cheese spread, olives, pata negra ham, homemade mayonnaise, saucisson, cured salmon and dill cream cheese. As well as cheeses, crackers and sliced pear.

It was the perfect antidote to heavy Christmas food as well as a really good way of using up leftovers. In summer I love tomatoes and burrata for the bruschetta bar, but in winter I think a spread such as this is better (tomatoes are a bit dull in winter), so I hope this could serve as some inspiration.