goats’ cheese, OLIVE and tomato TAPAS

Buy the type of hard goats’ cheese that comes in a roll with a white crusty rind on it, as this will keep its shape when sliced and baked, without running off the piece of baguette. Sun-blushed tomatoes are sometimes called sun-ripened tomatoes and can be found at the deli counter in good supermarkets.

MAKES 24

½ long thin baguette

a little butter, softened

a little sun-dried tomato paste

2 (120g) hard goats’ cheeses (see above), chilled

12 sun-blushed tomatoes, halved

24 small black pitted olives

Cut the baguette into 24 slices about 5mm (¼ inch) thick and spread one side of each with butter. Arrange buttered side down on a baking sheet lined with non-stick paper. Spread the top of the slices with a little sun-dried tomato paste.

Cut the cheese into 24 slices, keeping the rind on. Put one slice of cheese on each piece of bread, then top with half a sun-blushed tomato and one olive.

Make up to 12 hours ahead of cooking. Not suitable for freezing.

Bake in an oven preheated to 220°C/200°C fan/gas 7 until golden brown, for about 8 minutes.

AGA COOKING Slide the baking sheet on to the floor of the roasting oven for about 7 minutes, until the crostini are golden brown underneath.