1 baguette, 2 Sweeki green kiwis, 200 g Speck
Cut the bread into slices about 1 cm thick and put them on a pan under the grill for a few seconds each side, to make them slightly crispy. Cover each slice of bread with some speck and a slice of peeled kiwi, then use a toothpick to keep it all together. When you want to serve them, heat them up in the oven on grill mode.
The canapés will be ready when the kiwi changes colour.