Again, this is kind of cheating, but time is scarce. I will put up recipes in the future, with spag-bog figuring prominently, but right now, I just found this, and it looks amazing.. (cheshire is my favorite cheese, think a tastier crumblier cheddar). Cheshire on Ciabatta with Roasted Peppers and Tomatoes Serves 4 1 part-baked ciabatta loaf (plain or with olives) 4 teaspoons sun-dried tomato paste or puree 3 - 4 tomatoes, sliced 100g (4oz) roasted peppers in olive oil or vinegar, drained 1 teaspoon dried mixed Italian herbs salt and freshly ground black pepper 150g (5oz) red or white Cheshire cheese, thinly sliced a few herbs or salad leaves, to garnish 1. Preheat the oven to 200°C / 400°F / Gas 6. 2. Split the ciabatta loaf in half horizontally, then cut each piece in two. Arrange the pieces, cut side up, on a baking sheet. Spread with the sun-dried tomato paste or puree and top with the sliced tomatoes. 3. If the peppers are in thick strips, slice them into thinner ones, then a...