Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
16 slices baguette bread
50g (2oz) fresh pecorino cheese sliced
into 16 pieces
Black olive paste of good quality
Salt and pepper to taste
2 tablespoons extra virgin olive oil
Some freshly chopped oregano and basil

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Preparation:
In a baking pan distribute bread slices.
Place a slice of pecorino on the top of
each piece of bread, then top with a
teaspoon of olive paste. Garnish with
chopped basil and oregano, season
lightly with salt and pepper, and
sprinkle some olive oil. Place under a
grill for a couple of minutes until the
cheese has melted. Serve immediately.

Makes 2 servings