Boursin, red pepper and onion crostini

If you have any soft, spreadable cheese, such as Brie, Camembert or Vignotte, left from the cheeseboard, you could use it instead of Boursin. The red pepper for these can be fresh, canned or Peppadew peppers from a jar (see chicken with lemon grass and ginger).

MAKES 24

½ long thin baguette

a little butter, softened

1 tablespoon olive oil

1 small onion, finely chopped

1 red pepper, deseeded and chopped into 1cm (½ inch) dice

150g Boursin cheese

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

Heat the oil in a frying pan, add the onion and fry it for about 5 minutes, or until it is starting to soften. Then add the pepper and fry over a high heat for another 5 minutes until the pepper and onion are golden brown. Allow to cool and then season to taste.

Spread the Boursin cheese on the tops of the pieces of bread, then spoon the pepper mixture on top of the cheese.

Make up to 12 hours ahead of cooking. These are not suitable for freezing.

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

AGA COOKING Slide the baking sheet on to the floor of the roasting oven for about 8 minutes until the slices are golden brown underneath.