PixieCooks

It’s been a long, cold, hard winter here this year (Scotland has had the coldest december and january since records began and I’ve had an apparently never-ending series of heating and plumbing issues) but it’s beginning to get brighter (and a little warmer) and I’m feeling more and more like it’s spring.

I’m not entirely sure a sandwich merits a recipe, but the sunny, bright, weather deserves some bright, light, food and the warmth of the bread, coupled with the dressing makes the tomatoes sing. Followed by a little plain yoghurt swirled with spiced berry compote it’s a meal to lighten the soul.

serves one
Ingredients

• 1 warm white crusty small bagette (I got those part-baked ones, which also keep in the freezer)
• Tomatoes (whatever smells best in the shop, I had cherry on the vine, but anything flavourful will work; just chop larger ones more. Keep them out of the fridge and a little bit of sun through a window can work wonders, too)
• Brie (I have french, because it was on offer, but whatever you like best, and if you keep it out the fridge it will taste stronger and riper, although it’ll be sticker to cut)
• 3 tsp Extra virgin olive oil
• 1 tsp Balsamic vinegar
• Sea salt and freshly ground pepper, to taste. Lots of black pepper will pick up the flavour of the tomatoes beautifully

Method
Put the oil and vinegar into a bowl and whisk with a fork – it will only temporarily emulsify, but that’s fine.

Wash and dry the tomatoes, chop in half (cherry or baby plum tomatoes, if they’re bigger, chop into smaller parts) and add to the bowl with the salad dressing, add salt and pepper to taste. Leave in the bowl (cover it with a tea towel) in a coolish place for the flavours to combine and deepen.

Warm the bagette (if it’s already cooked split it in half lengthwise and grill/broil). Slice the brie thinly and lay on one side of the split bagette. Heap the other side with the tomato mixture.

Serve with a green salad.