Recipe by Steve ParkerFrom his book British Cheese on ToastMade on the Sharpham Estate on the banks of the River Dart, near Totnes in Devon, Sharpham Brie is actually closer to a French Coulommier. Handmade using unpasteurised Jersey milk and vegetarian rennet, it has a unique, meltingly soft, creamy texture and buttery flavour. The creamy delicacy of the cheese pairs beautifully with the soft, creamy avocado and the tangy lime, with the chilli providing a tongue-tingling contrast to the creaminess.
- 15 cm piece of baguette, cut in half lengthways
- 1 avocado, peeled, stoned and mashed
- Finely grated zest and juice of 1 lime
- 1/2 tsp sea salt
- 1/2 fresh red chilli, deseeded and finely chopped
- 100 g Sharpham Brie, thinly sliced
- Preheat the grill to medium-high.
- Toast the baguette halves on both sides and then place on a small baking tray, cut-sides up.
- Mix the avocado, lime zest and juice and sea salt in a bowl. Spread the avocado mix on the toast, then sprinkle with the chilli. Lay the cheese slices on top.
- Place under the preheated grill until the cheese has melted and is starting to bubble.