Red Devil Tomato Crostini
Ingredients
- 1 small rustic baguette
- 100g sun-blush tomatoes in oil
- 1/4 red onion, very finely chopped
- 1/4 tsp smoked paprika
- Few sprigs fresh thyme, leaves picked
- 100g Red Devil, sliced
Method
- Thinly slice the bread into small rounds then toast under the grill on one side. Set aside.
- Remove the tomatoes from the oil, roughly chop them and put them in a bowl. Add the chopped onion and paprika, then stir in most of the thyme leaves.
- Place the cheese slices on to the untoasted sides of the crostini and place under the grill until melted and bubbling.
- Arrange onto a serving board, add a spoonful of the tomato topping then sprinkle on the rest of the thyme leaves.