Toasted Tomato and Caper Salad
Serves 2 as a snack or 4 as a first course
330g British small vine tomatoes
1 shallot, finely chopped
2 teaspoons capers, rinsed and drained
1/2 teaspoon fresh thyme leaves
1 teaspoon brown sugar
1 teaspoon walnut oil
1 teaspoon balsamic vinegar
salt and freshly ground black pepper
200g soft cheese such as Blue Brie, Camembert or goats cheese
2 large or 4 small, thick slices of any good wholemeal bread.
Any interesting wholemeal or nut bread would suit this recipe but breads with honey or dried fruit as well are the best. The slight sweetness of the bread blends perfectly with the sharpness of the tomato and caper salad.
- Quarter the tomatoes and put into a bowl. Add the shallots, capers, thyme, sugar, oil and vinegar. Season with a little salt and plenty of black pepper
- Heat the grill to high and lightly toast the bread. Set the toast onto a baking tray and pile the tomato and caper salad on top with all the juices. Grill for 2 minutes.
- Remove any soft rind from the cheese and break into chunky pieces. Dot the cheese on top of the salad and grill for another minute. Serve immediately.
