Ingredients
For the cheese-filled toasted bread
1 thick slice white bread
50g/1¾oz Brie
1 tbsp olive oil
For the tomato salad
½ lemon, juice only
4 tbsp olive oil
1 tsp Dijon mustard
1 tbsp chopped fresh chives, plus extra to serve
½ vine tomato, seeds removed, chopped
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the cheese-filled toasted bread, take a small round cookie cutter and stamp out a circle of bread from the middle of the slice and set aside.
3. Using the same cutter, stamp out a circle of Brie and place the Brie into the hole in the bread.
4. Place the slice of bread with cheese centre onto a baking tray alongside the circle of bread. Drizzle with olive oil and place in the oven until the cheese starts to melt and the bread begins to turn golden-brown, about five minutes. Remove from the oven.
5. For the tomato salad, place the lemon juice, olive oil and Dijon mustard in a small bowl and whisk to combine. Stir in the chopped fresh chives and chopped tomato.
6. Serve the cheese-filled toasted bread on a plate with the circle of bread on top and the tomato salad spooned around the edges. Garnish with more chopped fresh chives.
