Confit tomato bagel
Photo by Tam West
When you confit tomatoes (slow-roast them in good olive oil) their sweetness and flavour is concentrated. See this recipe for how to go about it. Here they are used as a bagel topping with goat's cheese and creme fraiche.
- Whip equal amounts of goat's cheese and creme fraiche (or cream cheese) with a little lemon zest and horseradish.
- Spread on to a toasted bagel, top with a colourful array of confit tomatoes, fresh chervil or dill, and serve with a squeeze of lemon, sea salt flakes and freshly ground black pepper.