Simon Weaver Cotswold Organic Dairy


Ciabatta Croque Monsieur with Organic Cotswold Blue-Veined Brie

1 small ciabatta split lengthways with the ends removed
3 generous slices of ham
Organic Cotswold Blue-Veined brie, sliced
Olive oil for brushing

Pre heat a griddle pan. On one piece of ciabatta, sandwich the ham between layers of sliced brie and top with the other piece of ciabatta. Press down slightly. Brush the ciabatta with the olive oil. Place in the heated griddle pan and cook the sandwich on both sides until the cheese has melted and the bread is golden brown.
Cut in half.

Serve with salad garnish.

Remove the foil then drizzle with the honey and sprinkle with the chopped pecans and grapes.

If you have any cooking suggestions or recipes that have worked for you, please do get in touch as we’d love to hear about them.