Pre-heat your oven to 150°C. To make the melba toast, thinly slice the ciabatta or baguette (my preference is ciabatta, I love the holey texture). Place on a baking tray and dry in the oven for 10-15 minutes. Keep an eye on it, you don’t want it too dark.
To make the beetroot crisps, peel and slice raw beetroot paper-thin. Fry it in small batches in 4cm of sunflower oil. Drain on kitchen towel and set aside to cool and crisp up.
To make the baked cheese, roast the sesame seeds in a clean, dry frying pan until light golden brown. (Remove from the warm pan once done or it will continue cooking and become bitter.) Roll the cheese in the flour, then the beaten egg, then sesame seeds. Place the cheese on baking paper on a baking tray and bake for 10 minutes. You want the cheese to melt, not cook. (If it cooks, the rind will collapse and the cheese will leak out. Eeek.) Put everything on a big platter so everyone can help themselves. Grab a piece of melba, cover it with some leaves (kissed with just a bit of the honey-vinaigrette), smear on a generous dollop of the melted cheese and top with a beetroot crisp. The perfect bite.