Simon Weaver Cotswold Organic Dairy


Parmesan Fried Brioche, cherry tomatoes & Cotswold Blue-Veined Brie

1 loaf of brioche
2 whole eggs
Grated Parmesan to taste
4-5 each red & yellow cherry tomatoes
Organic Cotswold Blue-Veined Brie

Whisk the egg, Parmesan and seasoning together. Slice the brioche to the required size, dip into the egg mixture and shallow fry on both sides until golden brown.
Wipe out the pan with kitchen roll and add a little olive oil. Sauté the tomatoes with a little seasoning and drain onto paper.

Put the eggy brioche in the centre of the plate, place cherry tomatoes on top and add a slice of Cotswold Blue-Veined Brie. Melt slightly under a pre-heated grill.

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.