Dip the tomato in hot water, then peel it and remove the green stalk.
Now put the tomato, garlic, sheep cheese, paprika, chilli and soy sauce in a blender and puree finely. Gradually add the olive oil so that a smooth, creamy mixture is formed.
You can also use a little less oil so that the mass becomes a little firmer (as you can buy it in delicatessen shops, for example).
Finally, cut the baguette into 2 cm thick slices and brush with the cream.