Parmesan fried brioche, cherry tomatoes & Cotswold Blue Brie

How to make it

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 Brie. Melt slightly under a pre-heated grill.

Recipe courtesy of www.simonweaver.net