When we eat out Vicky will usually choose the vegetarian option from the menu and this dish she enjoyed so much it is now a regular quick evening meal option. It is an excellent summer recipe for your fresh tomatoes & salads, you can also use your home made wild garlic pesto or the original recipe made from basil.
The original was topped with goats cheese, but I like it with cheddar, brie or Blue Vinny – it’s your choice!
Place under a hot grill until nicely browned and top with chopped walnuts & basil
Serve on top of a good summer salad and drizzle with olive oil, rapeseed oil or a good salad dressing. I also like a good chutney with this, such as Real Ale Chutney from http://www.fromdorsetwithlove.co.uk