Preheat the oven to 170c. Slice the flute vertically, as thinly as possible, into slender circles of bread. Lay in a single layer, on a rack in the oven. Toast for about 10 minutes, until dried and crunchy. Take out and leave to cool for a few minutes. Transfer to a serving plate or board.

Layer slow-dried tomatoes (skin first), a little buffalo mozzarella and the tiniest drizzle of fresh pesto.

These are best eaten sooner rather than later, but as I mentioned in the post, I have seen them hold up for a few hours if necessary.