Preheat the oven to 175°C and line two baking sheets with parchment paper.

Place the flour, softened butter, grated cheddar, salt, smoked paprika and black pepper in a food processor. Pulse until the ingredients are thoroughly combined and form a ball of dough.

Add the panko breadcrumbs and pulse just a few times to incorporate them. Avoid over-processing at this stage because you want the breadcrumbs to retain some texture.

Scoop out small portions of dough, approximately ½ teaspoon per crispette, and roll them into little balls. Alternatively, roll the dough between two sheets of baking paper to around 1.5cm thickness. Cut into your desired shape.

Place them on the lined baking sheets, leaving a little space between each piece. Sprinkle the tops with a little additional salt and bake for approximately 15 minutes, until the bottoms are lightly browned and the crispettes are cooked through. Keep a close eye on them towards the end of baking, as the cheese and butter can cause the edges to brown quickly.

Transfer to a wire rack and allow them to cool completely before serving. They will become crisper as they cool.

To serve with the tomato soup - Ladle the warm roasted tomato and red pepper soup into bowls. Top with a few fresh basil leaves and a drizzle of fruity olive oil. Place a few crispettes on top of the soup and enjoy!