Instructions: Leave butter and cheese to soften before creaming together. Add pecan pieces and chilli flakes. Slowly grill slices of bread on one side only. Cool slightly before adding mixture to uncooked side. Put on over slide, cover loosely and refridgerate until ready to use. To serve: heat oven to 200 C and cook toasts until hot and slightly bubbling.

Makes about 2 dozen pieces. These
are delicious served on a rocket, peach and red onion salad with a drizzle of extra virgin olive oil and a splash of balsamic vinegar.

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