Brioche toast with quince paste, Galilee cheese and pickled cherries
- Slice the brioche, remove the crusts from the bread and cut into cubes - 4 per slice or more depending on the size of the loaf.
- Heat a pan. Lightly butter all surfaces of each cube and toast in the pan, turning to make sure all edges are becoming golden brown.
- Top each cube with a small spoonful each of quince and cheese.
- Halve each cherry and place on top, then garnish with a little mint and plate.