Wensleydale & Oven Roasted Tomato Bruschetta

INGREDIENTS

Sourdough toast topped with a silky whipped cheese and roasted tomatoes. The sweet and intense flavour of the tomatoes pairs perfectly with our Oak Smoked Oil and the saltiness of the cheese. Perfect for a light lunch, a simple yet impressive starter dish or canape that can be made in advance.

Serves 6 as a light lunch or starter dish

220g Vine Tomatoes

200g Yorkshire Wensleydale Cheese

1 clove of garlic

25ml double cream

50ml Oak Smoked Yorkshire Rapeseed Oil, plus extra for roasting the tomatoes and to brush the sourdough toast

2 tsps of fresh oregano (halve the amount if using dried)

6 Sourdough bread slices

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Details

METHOD

Preheat the oven to 180^oC / 160^oC Fan / 350^oF / Gas Mark 4.

Pop the tomatoes still on the vine onto a baking tray and drizzle with a little of the Smoked Oil and a good twist of black pepper. Roast in the oven for 25 minutes. Once you remove them from the oven, leave to cool.

In a food processor blitz together the Yorkshire Wensleydale Cheese, garlic, double cream, oregano and then drizzle in 50ml of the Smoked Oil and continue to blitz until it’s smooth.

Time to make the sourdough toasts by grilling the sourdough slices lightly on both sides and then brushing with Smoked Oil. Leave to cool before topping with the whipped cheese and tomatoes.

Serve while the tomatoes are still warm