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Cheese on toast with red pepper chutney

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
by Lesley Waters

From Ready Steady Cook

Method


  1. Preheat the grill to its highest setting.

  2. For the chutney, heat the oil in a saucepan on a medium heat place the onion, red pepper and garlic into it and fry for five minutes, to soften.

  3. Add the brown sugar to the saucepan and cook for a further ten minutes, stirring regularly.

  4. Add the butter and vinegar to the saucepan and cover, allowing to cook gently for 5-10 minutes.

  5. Meanwhile,for the cheese on toast, mix together the mustard and Greek yogurt in a bowl, then spread onto the slices of toasted ciabatta.

  6. Sprinkle the cheese on top and place under the grill to cook for 2-3 minutes, or until the cheese has melted and is bubbling.

  7. Remove the cheese on toast from the grill and place on a serving plate, with a spoonful of the chutney.

Ingredients

For the chutney

  • 1 onion, chopped
  • 1 tbsp olive oil
  • 1 red pepper, chopped
  • 1 garlic clove, crushed
  • 2 tsp brown sugar
  • knob of butter
  • splash balsamic vinegar

For the cheese on toast

  • 1 tbsp wholegrain mustard
  • 4 tbsp Greek yoghurt
  • 2 slices of ciabatta bread, toasted
  • 55g/2oz Edam cheese, grated

Shopping List

Cheese on toast with red pepper chutney

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