Recipe Vortex

rustic French baguette (around 25cm / 10″), cut in half, 1

olive oil 2 tablespoons

chèvre (preferably Sainte-Maure de Touraine), very thinly sliced, 70g / 2 1/2oz

cherry tomatoes, cut in half, about 6

black olives 6

garlic, thinly sliced, 1 clove

fresh thyme leaves, from a small handful of sprigs

pecorino (or any other aromatic hard cheese), freshly grated, 2 generous tablespoons

black peppercorns, crushed in a mortar

Set the oven to 220°C / 430°F and line a baking sheet with parchment paper.

Place the bottom half of the baguette on the lined tray, brush the bread with 1 tablespoon of olive oil and spread the chèvre and then the tomatoes and olives on top. Sprinkle with the remaining olive oil, thyme, garlic, pepper and pecorino. Bake in the oven for about 20 minutes or until the cheese is melted and the tomatoes are soft. You can also bake the top half of the baguette for the last few minutes. When it’s done, sprinkle with a little fresh thyme, season with salt (if necessary) and enjoy!