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Cheese on Toast with Red Pepper Chutney

Toasted ciabatta topped with mustard, Greek yogurt, and Edam cheese served alongside a homemade sweet red pepper and onion chutney.

VegetarianQuickLunchCheeseChutney

Estimated Nutrition

Per Serving Total
Calories 845.5 kcals 845.5 kcals
Carbohydrates 81.3 grams 81.3 grams
Fat 42.8 grams 42.8 grams
Protein 34.2 grams 34.2 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
8
g
Brown Sugar
CondimentsSauces
5
ml
Balsamic Vinegar
a splash
15
ml
Wholegrain Mustard
Dairy
10
g
Butter
a knob
60
ml
Greek Yoghurt
55
g
Edam Cheese
grated
GrainsCereals
2
slice
Ciabatta Bread
toasted
NutsSeeds
1
clove
Garlic
crushed
OilsFats
15
ml
Olive Oil
Vegetables
1
piece
Onion
chopped
1
piece
Red Pepper
chopped

Steps

  • Preheat the grill to its highest setting.
  • Heat oil in a saucepan on medium heat and fry onion, red pepper, and garlic for 5 minutes.
  • Add brown sugar and cook for 10 minutes while stirring regularly.
  • Add butter and vinegar, cover the pan, and cook gently for 5 to 10 minutes.
  • Mix mustard and Greek yogurt in a bowl and spread onto toasted ciabatta slices.
  • Sprinkle grated cheese on top and grill for 2 to 3 minutes until bubbling.
  • Serve the cheese on toast with a spoonful of the prepared chutney.