Cut fillet into finger-thick, baguette thick as a thumb slices. Spread baguette slices on one side with herb butter.
Shred parmesan and cut tomatoes tomatoes into slices. Grill fillets and keep warm covered. Roast bread slices briefly on the
grill. Add on butter side 2 rucola leaves, a slice of tomato and a few parmesan flakes. Then a fillet.
Fresh rosemary or olives as a topping. Secure with a toothpicks.