RECIPE BY:
Courtney Roulston / Scott McRae
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 4 slices Coles Laurent rye sourdough, medium thickness
- 40g Lurpak butter, room temperature
- 80g good quality cheddar cheese, grated from a block (available at Coles)
- 80g gruyere or Manchego cheese, grated from a block (available at Coles)
- 1 tablespoon fresh thyme leaves
- sea salt
- 2 tablespoons `spring gully` green tomato pickle to serve (available at Coles)
Our friends at Wine Selectors recommend pairing this dish with a Champagne or bottle fermented Australia Sparkling.
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