Julie Le Clerc: Toasted goat's cheese croutes

Picture / Carolyn Elliott

Makes 25

2 ficelle (small, thin baguettes) or 1/2 french stick
250g goat's cheese
50g roast red capsicum, cut into fine strips
olive oil

1. Preheat oven to 180C. Slice 5mm thick rounds of bread and lay out on a baking tray.

2. Finely slice goat's cheese into rounds. Put one round on each slice of bread and arrange a strip of capsicum on each. These items can be prepared ahead of time to this stage and then baked when needed.

3. Drizzle with a little olive oil and bake for 5-10 minutes or until golden brown. Serve warm.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.