Preparation time: 15 mins
Cooking time: 10 mins
Serves: 1 to 4
Dietary guidance: v
1 Stale Baguette
1 Fresh Green Chili
1 Large fresh mushroom
1 very small onion
Enough butter to mix and spread on the size of baguette
and 1/3 as much Roquforte blue cheese as the butter
Pinch of salt & pepper
1 tea spoon of balsamic vinegar
Chop very finely the onion, mushroom and chili (removing the seeds from the chili carefully) These need to be diced into very tiny pieces, go as small as you can (mind your fingers)
Using a mixing bowl add the diced chili and onion and mushroom with enough butter to spread onto the baguette
Add also the Roquforte Blue cheese a pinch of salt and pepper and the tea spoon of the balsamic vinegar.
put all into the microwave for 10 seconds (ONLY) on high. This should soften the butter and cheese enough for you to then mash all the ingredients together with a fork.
Take the stale baguette and cut in half (Lengthways!) Then on both slices make diagonal cuts at intervals going only half way through the baguette - this allows the butter to seep in and makes it easier to tear apart if your sharing!!
Spread your mixture onto the baguette, adding as much or as little as you like, depending on your tastes.
Wrap both pieces separately in tin foil and place in a pr-heated oven at a high temperature. It should only take about 6-10 minutes for the baguette to go nice and crispy.
If you have checked you baguette and it is still soft, remove it from the tinfoil and place in the oven for a further 2 minutes on it's own. Some times the amount of butter can make the bread a little soggy if you have used too much!
Place onto a large plate and watch as it disappears very quickly!!!!