With logs on the fire, and gifts on the tree

It’s the last Friday before Christmas, are you feeling anything like me? Tired perhaps, but still quite celebratory.

Continuing with the party theme, I present to you a quick and humble recipe that has many possibilities depending on the vividness of your imagination. Throwing this together on a Friday evening and pairing it with your choice of topping and appropriate aperitif requires very little effort but perhaps some thought.

Dunking and dipping, interchangeable terms for lavishly or daintily coating a crispy or soft item that needs a bit of oomph… What to use though? Fruit and vegetable bring a lovely crunch or bite, crackers and biscuits are a great conduit to those pools of hummus, guacamole and sauces at a festive banquet. The toast trumps all of these, quite simply in its comforting presence.

Solo or teamed up with its’ buddies on the table, it is a triumph. Throw it alongside my avocado pâté, let it sit gently in a bowl of soup, tumble tomatoes onto it for an easy bruschetta or let it be the bed to your favourite slab of goat’s cheese alongside some fresh fruit.


1 gluten free baguette
Olive oil, to brush
Oregano, to sprinkle
Parmesan or nutritional yeast, to sprinkle

Preheat your oven to 350F and line a baking tray.

Slice up your baguette, arrange them on the tray and brush both sides with olive oil. Be light with this.

Sprinkle the oregano and Parmesan or nutritional yeast on to them and bake until golden and crispy. Keep an eye on them so they don’t burn.