Recipes

Buttered tomatoes on toast with elderflower and crab

Buttered tomatoes on toast with elderflower and crab

Paul Flynn's face
Paul Flynn
Sat Jul 4 2020 - 05:55
Serves: 4
Course: Starter
Cooking Time: 0 hr 15 mins
Ingredients
  • 100g butter
  • 250g punnet of mixed cherry tomatoes, halved
  • ½ a red chilli, finely diced
  • 1tbs elderflower cordial
  • 100g white crabmeat, picked
  • 2tbs chopped chives
  • Salt and pepper
  • 4 slices of decent bread for toasting

1 Melt the butter, and when it is bubbling gently, add the tomatoes and chilli.

2 Cook for two minutes, until the tomatoes start to soften, then add the elderflower, crab and chives. Season with salt and pepper.

3 Toast the bread and serve the mixture on top. This would also be lovely with brown bread.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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