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Rosemary Croûtes

Starting with a part-baked baguette makes these croûtes extra crispy.

Makes 16 croûtes

Hands-on time: 10 minutes

Cooking time: about 15 minutes

125g (4oz) part-baked baguette

2½ tbsp olive oil

1 tsp dried rosemary

Per croûte 37 cals, 1g protein, 2g fat (0g saturates), 4g carbs (0g total sugars), 0g fibre

1. Preheat the oven to 180°C (160°C fan) mark 4. Cut the baguette on the diagonal into slices about 1cm (½in) thick. Lay the slices on a baking sheet and brush the top of each slice with some of the oil. Cook for 10 minutes until the bread is lightly golden.

2. Carefully take the baking sheet out of the oven and turn over the bread slices. Brush the untoasted sides with the remaining oil, season with salt and pepper and scatter over the rosemary. Return to the oven to cook for 5 minutes until the tops are toasted. Cool on a wire rack and serve with the Prawn and Crab Bisque.

GET AHEAD

Make the croûtes up to a week ahead. Cool completely, then store in an airtight container.