SERVES 2
PER SERVING
296 CALORIES
1.5G FAT
PREPARATION TIME 5 MINUTES
COOKING TIME 20 MINUTES
1 × 150g Bake Off baguette (ordinary or gluten free)
4 tablespoons tomato salsa
2 spring onions, finely chopped
1 red pepper, deseeded and finely diced
a few fresh basil leaves, chopped
50g Rosemary Conley mature cheese, grated
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Place the baguette on a baking tray and bake in the oven for 10 minutes.
3 When cooked, allow the baguette to cool slightly then slice it lengthways with a serrated knife. Open out the bread and return to the oven for 5 minutes to lightly toast.
4 Spread the bread with the tomato salsa and top with the spring onions, red pepper, basil and cheese. Return to the oven for 5 minutes until the cheese has melted.
TIP You can substitute 100g regular French bread for the baguette and just put in the oven or under the grill for 5 minutes to melt the cheese