A slice of hot buttered toast with ripe tomatoes is a pleasurable and simple snack, especially when you use an heirloom variety such as Black Prince from Siberia. Any ripe, tasty tomatoes will do, but these or another variety, like Marmande or Oxheart, really set the dish off.
I've used Ragstone goat's cheese here, which is made by Charlie Westhead at the Neal's Yard Creamery in Herefordshire, but any small fresh goat's cheese log will do.
4 slices of bread, cut about 1cm thick
4 large ripe tomatoes
1 clove of garlic, peeled and crushed
1tbsp rapeseed or olive oil
A few sprigs of thyme with the leaves removed
Salt and freshly ground black pepper
150g Ragstone goat's cheese or a similar small goat's cheese log
Cut 4 slices from the centre of each tomato about 1/2cm thick, and put to one side. Chop up the rest of the tomato and place in a saucepan with the oil, garlic and thyme leaves. Season and cook on a gentle heat for 3-4 minutes, stirring until the tomatoes disintegrate into a pulp.
Toast the bread on both sides, then spread the tomato mixture on top and arrange 4 slices of tomato on each. Cut the goat's cheese into 16 thin slices and lay a slice on top of each tomato. Place under the grill for 3-4 minutes and serve.Reuse content