Tomato & cheese bread

Makes 1 small baguette

 This bread makes a great side dish with pasta or with a braai (BBQ). If you do have leftover butter, it's delicious on baked potatoes or stirred into pasta, or you can top a hot, grilled steak with a blob.


1 small par-baked baguette (about a foot long)
2-3 Tbsp softened butter (or olive oil spread)
1 Tbsp concentrated tomato paste
3 Tbsp grated Cheddar cheese (or cheese of your choice)
black pepper to taste
1/2 tsp dried oregano


Pre-heat the oven to 180C.  Slice the baguette carefully into 1.5 cm thick slices, being careful not to cut all the way through the bottom of each slice.

In a small bowl, mix together all the remaining ingredients to form a paste.  Carefully spread a generous amount of the paste into each cut in the baguette, spreading any leftovers on top of the baguette.

Wrap the baguette in aluminium foil (shiny side in) and bake in the centre of the oven for about 10 minutes or until the butter has completely melted into the bread.  Serve hot.