Ingredients
- Serves 1-2
- 75- 100g fresh curds
- ¼ tsp lemon zest
- 1 squeeze lemon juice
- To taste sea salt and cracked pepper
- 4 slices day old white bread
- 20g butter
- 2 tomatoes, sliced into thin rounds
- 20g rocket leaves
- 4-6 basil leaves torn
FRESH TOMATO, ROCKET AND CURD TOASTIE
Method
- Put the fresh curds into a bowl and marinate for a few minutes with the lemon zest, lemon juice, salt flakes and freshly ground black pepper
- Flatten the slices of bread using a rolling pin, and then butter each slice thinly
- Place two of the slices, butter side down on top of a chopping board and divide the marinated curds between them
- Add the torn basil and rocket leaves and 2-3 rounds of tomatoes
- Top with the other slice of bread – butter side facing up - and gently fry the sandwiches in a heavy based frying pan over a moderate heat until they are golden on both sides
- Remove and cut in half or fingers and serve immediately
Comments
This sandwich contains that magic combination of fresh tomato with peppery, fragrant leaves and all brought together with warm, melting creamy curds.
Thanks to JANEFIELD PEONIES AND HYDROPONICS – fresh lettuce and herbs; EVANSDALE CHEESE – fresh curds; KAKANUI TASTY TREATS – tomatoes; and KAKANUI PRODUCE – basil for providing the ingredients used in the demonstration.
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