There’s nothing more summery than perfectly ripe, British-grown tomatoes and our favourites are Isle of Wight Tomatoes. Grown in the rich and fertile Arreton Valley, which has some of the best sunshine levels in the UK, the team at Isle of Wight Tomatoes grows over 40 varieties every year, each with its own distinct tomatoey taste. We’ve put together some of our favourite ways to enjoy them with our crispbread below.
1. Crab, tomato and fennel salad on Original sourdough crispbread
- 100g 50/50 crab meat, separated and picked through to check for shells
- Around 1/3 of a fennel bulb, shaved or finely sliced (plus fennel pollen or flowers if you have them)
- 10 golden cherry tomatoes, sliced in half
- 1/4 small bunch flat leaf parsley – leaves only
- A drizzle of chilli oil
- 1 Peter’s Yard Large Original sourdough crispbread
Spread the brown crab meat onto the crispbread and top with the shaved fennel and tomato halves. Season lightly, so as not to overpower the taste of the crab, then sprinkle over the white crab meat, fresh parsley leaves and a light drizzle of chilli oil.
2. Sardines on CRACKED BLACK Pepper sourdough crispbread with tomatoes, lemon, chilli and herbs
- 1 tin sardines in oil
- 4 heritage cherry or baby plum tomatoes, sliced
- A couple of sprigs flat leaf parsely – leaves only
- A couple of sprigs fresh oregano – leaves only
- Chilli flakes
- 1 lemon, zested and a spritz of juice
- 3 Peter’s Yard Cracked Black Pepper sourdough crispbreads
Flake the sardines onto each crispbread, add the sliced tomato, scatter with herbs, a few chilli flakes and the lemon zest. Season lightly and add a spritz of the lemon juice.
3. Whipped feta, mint and tomatoes on Original sourdough crispbread
- 50g feta cheese
- 1 tbsp Greek yoghurt
- Juice of half a lemon
- A couple of sprigs mint – leaves only
- 2-3 heritage tomatoes, roughly chopped
- 2 Peter’s Yard Original Medium-sized sourdough crispbread with hole
Beat the feta and greek yoghurt with a little lemon juice in a blender until it reaches a spreadable consistency. Add more lemon juice if necessary or to taste. Season with pepper and spread this onto each crispbread, then add the tomatoes and mint leaves.
4. Prosciutto, tomatoes and watercress on Spelt & Poppy Seed sourdough crispbread
- Handful of watercress
- 2 small tomatoes, sliced
- 6 slices Proscuitto
- 3 Spelt & Poppy Seed sourdough crispbreads
- Lemon juice and olive oil to dress
Lay the prosciutto onto each crispbread to make a base for the tomatoes and watercress. Drizzle with a little olive oil and lemon juice to dress the leaves. Season to taste.
5. Tomato, goat’s curd & tapenade canapes on Charcoal & Rye sourdough crispbread
- Handful heritage tomatoes
- 50g goat’s curd or soft goat’s cheese
- Basil leaves, to garnish
- 12 Charcoal & Rye sourdough crispbreads
Spread a little of the goat’s curd or cheese onto each crispbread and top with the tomatoes, a spoonful of tapenade and torn basil leaves to garnish. Enjoy as a pre-dinner nibble with a crisp glass of wine.