Long, slim baguette about 2tbsp ready-made pesto 1 log-shaped goat’s cheese olive oil for sprinkling black pepper radicchio and frisee leaves to serve chervil sprigs to garnish.

1- Cut the baguette into 8 slices, 1cm (1/2 in) thick, and toast under a hot grill on one side only. Lightly spread the untoasted sides of the baguette slices with the ready-made pesto.
2- Cut the goat’s cheese into 8 slices, 1cm (1/2 in) thick, and arrange on top of the pesto. Toast the topped croutes under the hot grill, 7cm (3in) from the heat, for 3 minutes or until the cheese just begins to soften. Remove the grill pan from the heat.
3- Lightly sprinkle a little olive oil and grind a little pepper over each cheese croute. Return the croutes to the hot grill, close to the heat, for 3 minutes or until the cheese begins to bubble and is just tinged golden brown.
4- Line a serving platter with radicchio and frisee leaves, arrange the croutes on top, and garnish with chervil sprigs. Serve at once.

Italian bruschetta with goat’s cheese
Substitute 8 slice of Italian ciabatta for the baguette. After toasting the topped croutes in step 3, sprinkle chopped pitted black olives over them and drizzle with extra virgin olive oil. Serve sprinkled with fresh basil leaves.