Week 41: Tomatoes and Mozzarella on Brioche

A Summery Cheese based recipe you say?  Sounds like a job for yours truly to add something summery to his culinary repertoire while also making his first recipe from another bookshelf veteran.

I got Matt Tebbutt’s Cooks Country a while back, from either a Jubilee party or my Mum’s village fete.  I’ve flicked through it every month and liked the look of something and then not be able to find the ingredients in London (having said that its hard enough finding a beef tomato in Hammersmith, nevermind a grouse).

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July’s Cheese, Please! is for summery recipes involving cheese, and I think this definitely fits the bill.  To make it for two you will need: 25g salted butter, 2 beef tomatoes, 4 anchovy fillets, 120g creme fresh, 2 balls buffalo mozzarella drained and torn up (see above), some basil (I didn’t) and 2 slices of brioche.

Heat 25g of salted butter in a heavy bottomed frying, and while you’re waiting for the butted to start foaming cut the tomatoes in half, lengthways.  Season them with salt and pepper and then put them in the pan cut side down.

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After 5 minutes turn them and cook for 5 more minutes.  Add the anchovy fillets and mash them up so they dissolve.  Put the brioche under the grill.

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Stir in the creme fresh and bring it to the boil and let it thicken. This step is very important because otherwise it can go quite watery.

Tip in the mozzarella, stir round and serve on the warm brioche.

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I wasn’t sure whether I’d like this, what with not being the world’s biggest fan of tomatoes, but I did!  Definitely a summer dish – its small and quick enough to eat without passing out of heat exhaustion, and filling enough to keep you satisfied.  If only there was a single beef tomato to be had in the whole of W6.  YUM.

Summery cheese based delicious recipe, with cocktail umbrella… check, check and check.

 

Matt Tebbutt Cooks Country, by Matt Tebbutt (Mitchell Beazley 2008, ISBN 978-1-84533-371-3)

matttebbutt

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