3 slices brown bread, toasted and quartered
1 tub soft, herbed goat’s cheese (chevre)
12 slices cucumber, peeled
3 Roma tomatoes, quartered
- Place the tomatoes on an oven tray, drizzle with olive oil and season with oregano and salt and pepper. Put them in a low oven, about 90C, until dried, but not burnt.
- To assemble: place the cucumber round on the toast, top with a dollop of goat’s cheese and then the tomato. Skewer to keep intact.