Parmesan Brioche Toast with Taleggio, Sautéed Plum Tomatoes & Oregano

Name: Parmesan Brioche Toast with Taleggio, Sautéed Plum Tomatoes & Oregano
Yield: Serves 4
Ingredients: 2 tablespoons chopped fresh oregano; Salt & freshly ground black pepper; 2 eggs, beaten; 100 ml (3½ fl oz, ½ cup) milk; 4 slices of brioche, cut 2 cm (¾ in) thick; Freshly grated nutmeg; 50 g (2 oz, ½ cup) Parmesan, freshly grated; 4 (5) tablespoons aged Taleggio slivers; 40 g (1½ oz, 3 tablespoons) unsalted butter; 2 garlic cloves, crushed; 2 tablespoons olive oil; 450 g (1 lb) small plum tomatoes, halved

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

This simple recipe is a savoury version of French toast. A good aged Taleggio cheese adds a creamy, aromatic and slightly sour flavour, which partners the sweetness of the tomatoes and brioche well. If yellow plum tomatoes are available, why not use half red, half yellow? The colours look stunning.

Ingredients

2 tablespoons olive oil
2 garlic cloves, crushed
450 g (

Starter
Gluten-free
Vegetarian

Method

Heat the oil in a pan, add the garlic and cook for 1 minute. Add the tomatoes and sauté them until they begin to soften. Season with salt and pepper and stir in the oregano. Keep warm.

In a shallow bowl, whisk together the eggs, milk and Parmesan cheese, seasoning with a little nutmeg, salt and pepper. Cut the brioche slices into rounds, if liked, or leave them whole. Dip them in the eg