Recipe

1 package "Gourmet Baker" Buttermilk Crumpets
6 tablespoons horseradish
1 dozen large basil leaves
2 tomatoes
1 cup grated cheese

Preparation
Preheat oven to two hundred fifty degrees.
Coarsely chop the basil into strips. This can be best accomplished by gathering the basil into a bunch then chopping from one end to another. A single chopping pass should be all that is required.
The crumpets can be toasted if desired. I prefer untoasted.
Slice the tomatoes then cut each slice in half. If the tomatoes slices are not cut in half the final product will be difficult to eat as the tomato slides around on top of the crumpet.

After arranging the crumpets on a cookie sheet, evenly distribute the horseradish, then the basil, between them. The tomatoes go on next. The cheese is put on top so that is can melt over everything, holding it in place.

Place the cookie sheet with crumpets in the oven.

The crumpets will be done when the cheese is fully melted. This should take fifteen to twenty minutes. Some people prefer that the cheese be given time to run off the crumpet onto the cookie sheet where it will start to bubble. Letting it get to this point will cause the cheese on the cookie sheet to become crispy after it has cooled. To some, this is desirable and so both ways should eventually be tried to discover which you prefer.

Pepper may be sprinkled on top after removing from the oven.

Allow to cool slightly, then enjoy.