Baked Cheese and Pineapple Open Sandwich

(SERVES 4)

• 4 small slices bread
• 40 g/1 ½ oz/3 tbsp low-fat spread
• 228 g/8 oz/1 small can pineapple rings in natural juice, drained
• 4 slices low-fat processed cheese
• 2 cherry tomatoes, halved
• Snipped chives

Spread the bread with 5 ml/1 tsp low-fat spread on each side. Place on baking sheet. Drain the pineapple rings on kitchen paper. Lay a cheese slide on each piece of bread and top with a pineapple slice. Bake in a preheated oven at 200degree C/400 degree F/gas mark 6 for 10 minutes, then put half a cherry tomato in the centre of each ring and return to the oven for 5 minutes. Sprinkle with snipped chives and serve straight away.