Pien's favourite Brioche snack, highly recommended for drinks!

For 12 pieces

·       1 large tomato

·       1 small clove of garlic

·       2 tbsp @topika.oliveoil olive oil

·       1 tsp red wine vinegar

·       3 tbsp crème fraîche

·       1 tbsp horseradish

·       Zest of ¼ lemon

·       6 thick slices of brioche

·       @topika.oliveoil olive oil for frying

·       6 slices of beef sausage

·       Pickled red onion

·       6 slices of anchovies

·       Chives

·       Pepper, salt

Preparation

1.     Coarsely grate the tomato and collect the pulp in a sieve. Drain until most of the liquid has evaporated. Mix the tomato pulp with the garlic, olive oil, red wine vinegar, salt, and pepper.

2.     In a small bowl, stir the crème fraîche with the horseradish and lemon zest.

3.     Remove the crusts from each brioche slice and divide each slice into two rectangles, making 12 pieces. Heat a dash of olive oil in a frying pan and fry the brioche on all sides until golden brown and crispy. Drain briefly on paper towels.

4.     Finely chop the chives.

5.     Top half of the brioche (6 pieces) with a thin layer of horseradish cream, a slice of beef sausage, and some pickled red onion. Top the other half (6 pieces) with the tomato pulp, a slice of anchovy, and the chives.

6.     Serve immediately, while the brioche is still lukewarm and crispy.