Goats Cheese Tartine & Wild Tomato Salad

  

Inspired by a great Heirloom tomato sandwich I had at The Plough a lovely pub in Harborne, this is just a simple dish that is elevated by the quality of the tomatoes used.

The endless conveyer belt of pontificating TV chefs who champion premium produce can get a little infuriating but the sad truth is that their smug faces are mostly right. Naff economy tomatoes seem to be infused with a subtle tang of dog's breath. But when you can get a hold of something special; like the wild tomatoes used here, everything else is easy.

Serves: 4

You will need the following:

Tartine:
Sourdough Loaf, sliced

Handful of Chives chopped

1 Clove of Garlic, minced

Olive Oil

125g of soft Goats Cheese

Tomato Salad:
300g good quality Tomatoes, halved

Rocket leaves

Olive oil

Balsamic Vinegar

Salt & Pepper

Method:

1. In a bowl mix the goats cheese, chives, garlic, and chives with a glug of olive oil until combined

2. In another bowl mix the tomatoes and rocket and dress with a glug of olive oil, and balsamic vinegar, mix.

3. Toast the bread

4. Spread the cheese mixture over the bread and serve with the salad