- 3 slices baguette, rubbed with olive oil
- 4 slices streaky bacon, grilled until crisp
- 1 tbsp olive oil, plus extra, to serve
- ¼ onion, finely chopped
- 75g/2½oz spinach
- 1 tsp chilli flakes
- salt and freshly ground black pepper
- 100g/3½oz goats' cheese
- Heat a griddle pan and griddle the baguette slices until golden-brown on both sides. Place one slice onto a serving plate and top with the bacon. Place the second baguette slice on top.
- Heat the olive oil in a frying pan, add the onion and gently fry until softened.
- Add the spinach and chilli flakes and season well with salt and freshly ground black pepper. Cook, stirring frequently, for 1-2 minutes, or until the spinach has wilted. Remove from the heat and drain off the excess water.
- Place the spinach on top of the baguette on the serving plate. Top with the third slice of griddled baguette.
- Heat a frying pan and fry the goats' cheese for 2-3 minutes on each side, or until just beginning to melt.
- Place the goats' cheese on top of the tower and use a mini-blowtorch to brown all over.
- To serve, drizzle with olive oil.