Ingredients

4 slices

focaccia bread (use the Steenbergs focaccia recipe)

300g mixed

English Tomatoes

1 tablespoon

organic Balsamic vinager

2 tablespoons

olive oil

Steenbergs organic perfect salt to taste

1 teaspoon

organic Thyme

1 teaspoon

organic basil

1 teaspoon

organic oregano

1 pack 200g

Brie

Red Onion

Use this focaccia recipe.

Method

Slice the red onion into thick slices and add 1 tablespoon olive oil and all the herbs
Pan fry gently to soften
Slice the tomatoes thickly and add one tablespoon olive oil and organic perfect salt to season
Put the tomatoes in a shallow non stick pan
Cook on high till brown on one side but still firm enough to handle
Slice the brie into 6 pieces lengthways
Toast or grill the focaccia slices, be careful as they can burn quickly due to the olive oil inside
Top two of the toasted focaccia bread slices with the tomatoes and onions
Divide the Brie equally on top of the tomato/onion
Top with the other half of the focaccia
Put on a baking sheet in the oven for approx 10 minutes 180'c should be fine to cook
It's ready when the cheese starts to melt outside the sandwich
serve immediately, be careful as the filling is very hot
A simple salad can accompany this for brunch
If you have any focaccia left over slice and freeze for another day.