SOURDOUGH TOAST WITH ROAST TOMATOES, BROAD BEANS, GOAT’S CHEESE AND MINT
“The taste of summer on a slice of toast. Pour yourself a glass of bubbles and enjoy this as a vegetarian Saturday brunch.”
GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes
sourdough loaf 1, sliced butter 2T extra virgin olive oil 3T tomatoes 4, halved Woolworths Chavroux goat’s cheese 150 g broad beans 150 g, shelled and blanched mint 2 T roughly chopped
1 Toast the bread in a griddle pan until lightly charred. Set aside. 2 Heat the butter and olive oil in a pan and place the tomatoes in the pan, cut side down. 3 Cook the tomatoes over a low heat until dark and soft. Remove from the pan and set aside.
4 Spread the goat’s cheese onto two slices of bread. Place the roast tomatoes on the one slice and the broad beans on the other. 5 Top each sandwich with the chopped mint and serve.
WINE: Woolworths Delheim Rosé 2018