- Brush each slice of baguette with olive oil and place on a baking tray.
- Bake in a hot oven for 10-15 minutes until golden brown and crispy. Allow to cool.
- Melt grated red storm with welsh ale/wholegrain mustard over a low heat until a thick paste.
- Spread onto crostini and melt under very hot grill.
- Sprinkle with herbs and serve immediately.