BRUSCHETTAS WITH GOATS CHEESE, BASIL AND TOMATO

1 small slim French loaf (baguettine)
2 oz mild creamy goats cheese
4 fresh basil leaves
2 medium sized tomatoes
1½ tablespoons olive oil
1 garlic clove, crushed
I tablespoon Italian pesto
Sea salt and black pepper to taste

Pre-heat the oven to gas mark 4, 350°F (180°C).

First combine about 1 tablespoon olive oil with the crushed garlic and spread over the baking sheet, then slice the bread into medium rounds; you won't need all the loaf. Now arrange the slices on the baking sheet, press them into the oil then turn them the other way up so that each surface has a slight coating of garlicky oil.

Bake them in the centre of the oven for 20-25 minutes, or until they have turned a golden brown and become very crisp.

Skin the tomatoes by pouring boiling water over them, leave for 1 minute, then halve them, scoop out the pips, slip off the skins and chop the flesh into tiny dice. Now simply spread each crisp bread slice first with a thin layer of pesto, then with a generous layer of goats' cheese, and sprinkle on the diced tomato together with a little crushed sea salt and coarsely ground black pepper. Finally, using a small teaspoon, add a few droplets of olive oil though be careful not to overdo this. Scatter a few fresh basil leaves over the bruschettas to serve.