- 4 ripe tomatoes
- 1 good squeeze of lemon juice
- 15ml extra virgin olive oil
- 2 large slices of sourdough bread
- 1 garlic clove, cut in half
- Maldon sea salt
- Freshly ground black pepper
- Baby buck cheese
- 1 tablespoon mint, to garnish
- 1 tablespoon chive tips
- 1 tablespoon flat-leaf parsley, leaves picked
- Heat a barbecue or cast-iron griddle pan until smoking hot. While the grill is
heating up, cut the tomatoes in half lengthways. Toss the tomatoes, lemon juice,
olive oil, salt and pepper, then set aside at room temperature until the grill is hot.
- Place the tomatoes, cut side down, on the grill or griddle and leave for a few
minutes – if you move them, you’ll break the seal and they will leak their juice.
When slightly burnt, remove the tomatoes.
- Meanwhile, toast the sourdough, rub with the cut sides of the garlic clove and
pour over any remaining marinade from the bowl. Place the tomatoes on top,
garnish with the herbs and serve immediately with baby buck cheese.
TIP: Salt your tomatoes to release the flavours