Tomatoes and Mozzarella on Brioche

Name: Tomatoes and Mozzarella on Brioche
Yield: Serves 2
Cuisine: British
Ingredients: 4 anchovy fillets; 4 plum or 2 beef tomatoes, the ripest and most flavoursome, sliced lengthways; salt and pepper; salt and pepper; 25 g salted butter; 2 slices of large brioche loaf; a few basil leaves; 2 balls buffalo mozzarella, torn into pieces; 120 g crème fraîche

Preparation info

Serves
2

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is my favourite snack. Proper fast food, it takes 10 minutes start to finish and is totally delicious, just as long as the tomatoes are good quality and ripe and the mozzarella is super fresh.

Ingredients

25 g salted butter
salt and pepper
4 plum or 2 beef tomatoes

Europe
United Kingdom
Snack
Fish course
Pescatarian
August
Summer
July

Method

Heat the butter in a frying pan until foaming, then season the tomatoes and sauté, cut-side down, for 5 minutes or so. Turn the tomatoes over and cook for a further 5 minutes. Add the anchovy fillets and mash to dissolve.

Stir in the crème fraîche, then bring to the boil to thicken. Throw in the mozzarella, then add the basil. Stir two or three times and remove from the heat.