Takes 20 minutes
Slice the baguette up (as thinly as possible), spread out on a tray and bake in the oven until crispy and golden.
Allow to cool and then put a dollop of horseradish sauce on each slice. Next, add some leftover cold roast beef, a few bits of sun dried tomato and top with a fresh basil leaf.
Serve straight away so the bread is still crispy.
Leftover cold roast beef (ideally wing rib or sirloin roast as it is a leaner cut)
Cream of horseradish sauce
One (preferably slim) baguette
Sun-dried tomatoes, chopped
Fresh basil leaves