Nectarine & Brie Open Sandwich
This recipe is the ideal brunch to impress. Striking colours and gourmet flavours make this a summery treat that looks far more difficult to make than it actually is!
Serves 2
INGREDIENTS
2 slices of sundried tomato & basil sourdough
1 nectarine
100g Somerset Brie
4 slices of Mortadella
A handful of rocket
8-10 Basil leaves
Preheat the oven to 160°C Fan/180°C
Slice the nectarine into 12 and place on a baking sheet. Lightly drizzle with the White Balsamic, Tarragon & White Peppercorn Bread Dipper and bake for 15-20 minutes until cooked through and slightly browned.
Before assembling, lightly toast the slices of sourdough. Top with the brie, either in slices or melted.
Next add the rocket, then scrunch the mortadella and place on top of the rocket.
Add half the nectarine to each slice, laying on top of the mortadella. Place a few basil leaves amongst the nectarine slices.
Finish with a drizzle of the bread dipper to serve.