Simple. Easy. Bloody Delicious.
Why do things have to be tricky, complicated and TIME CONSUMING to be good? How often do we trust that the quality and seasonality of the ingredients you use can have the same impact as a 12 step recipe?
This dish is a feast of the senses and works beautifully with any variety or colour of tomato and can be put together in literally no time at all. Just for style points we recommend heirloom tomatoes.
The addition of the Buffalo Curd adds divine salty creaminess to fresh in season tomatoes.
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INGREDIENTS
4 -6 tomatoes sliced into 3mm rings
1tsp sea salt
Cracked black pepper to season
3TB olive oil
1TB white balsamic vinegar
½ bunch of Tarragon leaves
1 Tub Kris Lloyd Artisan Buff Curd
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STEPS
- Slice the tomatoes and place in a wide bowl or on a plate, sprinkle with sea salt and season with black pepper, set aside for 10 mins.
- Mix olive and balsamic vinegar together, whisk together in a bowl or place into a jar and shake well.
- Place tomatoes on your serving plate, even placing Tarragon leaves and spoonfuls of Buff curd between, pour over dressing to coat and serve.
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