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Stanage Millstone and Tomatoes on toast with honey, thyme and walnuts

Cook Time 10 minutes

Total time 15 minutes

Makes 4 pieces of toast


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


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