METHOD

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

Red Storm Rarebit Crostini