- 1 sourdough loaf, sliced
- 2 T butter
- 3 T extra virgin olive oil
- 4 tomatoes, halved
- 150 g Woolworths Chavroux goat’s cheese
- 150 g broad beans, shelled and blanched
- 2 T mint, roughly chopped
Toast the bread in a griddle pan until lightly charred. Set aside.
Heat the butter and olive oil in a pan and place the tomatoes in the pan, cut side down.
Cook the tomatoes over a low heat until dark and soft. Remove from the pan and set aside.
Spread the goat’s cheese onto two slices of bread. Place the roast tomatoes on the one slice and the broad beans on the other.
Top each sandwich with the chopped mint and serve.
Cook's note: The taste of summer on a slice of toast. Pour yourself a glass of bubbles and enjoy this as a vegetarian Saturday brunch.