Cook Time 10 minutes
Total time 15 minutes
Makes 4 pieces of toast
Ingredients
4 slices wholegrain sourdough bread
2 tbsp butter or olive oil
220 grams Stanage Millstone, cut into 8-12 wedges
6 fresh sprigs thyme
50 grams toasted walnuts
Honey for drizzling
3-4 tomatoes or equivalent in baby tomatoes, sliced
Olive oil for drizzling
Salt and freshly ground pepper
· Preheat the oven to 230C/450F
· Place bread on a baking sheet and rub with either a little butter or olive oil
· Place in the oven for 3-5 minutes until toasted
· Remove from the oven and evenly distribute the Stanage Millstone.
· Add the thyme
· Put back into the oven and cook for another 6 minutes or until the brie is melted, turning up the oven for the last 30 seconds to a minute
· Remove from the oven and sprinkle with walnuts and drizzle with honey
· Add the sliced tomatoes and very lightly drizzle with olive oil
· Add salt and freshly ground pepper to taste
Source – Half Baked Harvest