- 1tbsp olive oil
- 1tsp cumin seeds, roughly crushed
- 290g jar roasted red peppers, drained and sliced
- 150g (5oz) vegetarian soft goats' cheese
- 150g pack crostini
- thyme leaves, to garnish
Heat the oil on a low heat in a heavy-based frying pan, add the cumin seeds and toast for a couple of minutes, or until they start to pop. Take the pan off the heat, toss the peppers in the pan to coat, then set aside.
Spread a little goats’ cheese on each of the crostini, then top with the peppers. Garnish with a sprig of thyme.
We used ready-made Crosta & Mollica crostini (from Waitrose and ocado.com), but to make your own, slice a baguette then place slices on a baking sheet and brush with olive oil. Bake at 200C, 180C fan, 400F, gas 6 for 5 to 7 minutes, until lightly browned. They'll keep in an airtight box for 24 hours.