Instructions: Slice the french stick into 5mm rounds and butter both sides.

Arrange on nonstick baking parchment or lift off paper on a baking sheet.

Spread a little of the sundried tomato paste on to one side of the bread.

Slice the chevre very thinly and arrange on top of the bread and tomato paste. Dust lightly with a little paprika.

Bake on the floor of the roasting oven for about 8 to 10 minutes watching carefully until melted and golden brown.

Although these are good to serve with drinks they can be offered as a first course simply use a larger french stick. If you cannot get sun dried tomato paste use red pesto as an alternative.

Makes about 20 to 28 depending on size of loaf

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