Guernsey Girl Crisps with Heirloom Tomatoes, Red Onion, and Hot Honey

Celebrate summer with a centerpiece salad that’s as pretty as it is delicious. Of course, our Guernsey Girl fills the bill, but do hunt down the juiciest heirloom tomatoes you can lay your hands on – a selection

of varieties makes the dish gorgeous – and offer a fabulous crusty loaf on the side.

INGREDIENTS

2 – 3 tomatoes, sliced

½ large red onion, very thinly sliced; about ½ cup

A few sprigs of fresh basil leaves, stems discarded

¼ tsp sea salt

3 Tbsp. olive oil; divided

Guernsey Girl, cut into ¼-inch slices, as many as you want

About ½ cup corn starch

Generous drizzle Rosewood hot honey

METHOD

1. Into a large, non-reactive bowl, gently combine the tomato, red onion, basil, sea salt, and 2

tablespoons of the olive oil then transfer to a serving platter; set aside.

2. Place corn starch onto a plate and dredge the slices of cheese to coat all over.

3. Into a large skillet over medium-high heat, add remaining oil and when hot, add cheese. Do not

over-crowd; you’ll need to do this in batches. When golden on one side, flip and fry until golden

on both sides. Lift out and transfer to the platter with the salad. The cheese will melt, spread and

turn crisp and lacy; the corn starch helps hold it together.

4. Garnish with a few more basil leaves and a generous drizzle of Rosewood’s hot honey. Serve

immediately.