Feast Norfolk Magazine
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Recipe published in Feast, Issue 09 – September 2016
Serves 6
INGREDIENTS
6 slices sour dough bread, lightly toasted
200g of Mrs Temple’s Alpine cheese, grated
3 courgettes, washed and coarsely grated then
200g of Mrs Temple’s Alpine cheese, grated
3 courgettes, washed and coarsely grated then
1 tbsp of grain mustard
½ tbsp of runny honey
1 tbsp of rapeseed oil
Slow roasted vine tomatoes to serve
½ tbsp of runny honey
1 tbsp of rapeseed oil
Slow roasted vine tomatoes to serve
Method
1. Turn on the grill to high
2. Place the sourdough slices on a baking sheet
3. Put the grated courgettes in a clean, dry tea towel and twist tightly, squeezing out all the excess liquid
4. Mix the courgettes and all the remaining ingredients in a bowl until well combined. Pile the mixture onto the toasts and cook under a hot grill until golden and bubbling
5. Serve immediately with the vine tomatoes
