A quick and easy way to add a little bit of ‘gourmet’ to classic cheese on toast. It can be added to, or modified in so many ways, but here’s how we love it.
Sourdough bread is ever popular and just perfect for grilling. We cut medium slices and spread good quality olive oil thinly on both sides. We then griddle the bread on both sides, so it just begins to brown and toast nicely.
Add 3 or 4 teaspoons of Northumbrian Pantry ‘Tomato and Pepper Chutney‘, spread evenly over the bread.
The cheese! Emmental is ideal for the perfect melted stringiness effect, and it is not too strong to dominate. By all means, try cheddar, or any cheese for that matter, we just love Emmental.
Finally place the bread, chutney and cheese under the grill until the cheese melts and browns a little.
You can also try this toasting the sourdough on a bbq and let the cheese melt before polishing it off under the grill.
We often chop cooked pieces of bacon and place under the cheese. Chopped mushroom is also delicious.