- Preheat the oven to 200°C/400°F.
- Using a pastry cutter that is slightly larger than the goats' cheese rounds, cut a circle from each slice of bread.
- Brush the bread rounds with a little olive oil, scatter with a few thyme leaves and season well.
- Place the bread rounds on a baking sheet and bake for 5 minutes or until crisp and a light golden colour.
- Remove the bread from the oven and spread 1 tsp pesto over half the rounds.
- Divide the smoked trout among the pesto-topped bread, top with the cheese rounds and season well with black pepper.
- Top the cheese with the rest of the bread circles. Bake the toasties in the oven for another 5 minutes, until the cheese has just started to soften slightly.
- Remove from the oven and serve immediately with the cherry tomatoes and basil leaves for a delicious snack.
Tips: The easiest way to crumb a small quantity of bread is with a hand-held grater. Rub the bread down the coarsest side, in the same way as grating cheese. Fresh breadcrumbs can be stored in the freezer until you need them. Thyme goes really well with goats' cheese but other strong herbs can be swapped in. Try oregano, marjoram or sage for a completely different taste. For a milder flavour, use rounds of under-ripe Brie or Camembert cheese instead of the goats' cheese.