If you've only got ten minutes and a hungry crowd, these are your Halloween ghost toasts. Crisp toast, a spread of cranberry sauce, and a slice of our award-winning Bree cut into a little ghost, with olive eyes and a round "boo" mouth to finish.
They're easy enough for kids to make themselves, and cute enough for a halloween spread. Want something a bit more gruesome? Swap the cranberry sauce for our Halloween special, Bleeding Hearts Bree, and let its oozing cranberry centre do the work for you.
Method
1. Slice the baguette on an angle, or halve the sourdough slices. Brush with olive oil and toast or grill for 3–4 minutes, until crisp.
2. Cut the Bree into slices about 1cm thick, straight from the fridge so it holds its shape. Use a small sharp knife, or a ghost cookie cutter if you have one, to cut ghost shapes: a rounded head and a wavy bottom.
3. Spread cranberry sauce on each toast and lay a ghost on top.
4. Cut tiny pieces of olive for two eyes and a little round "boo" mouth on each ghost.
5. Serve straight away, or give them 30 seconds under the grill to soften the edges slightly.
The Bleeding Hearts twist: swap the cranberry sauce for a wedge of Bleeding Hearts Bree on each toast, cut side up.
