Cheese on Toast with Tomato and Walnut Chutney

Toasted rustic bread topped with a rich cheddar cream sauce and served with a tangy tomato and pickled walnut chutney.

Vegetarian Comfort Food Quick Lunch Cheese Chutney

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

46.1g

per serving

46.1 g total

Fat

98.4g

per serving

98.4 g total

Protein

28.5g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

1 tbsp

CondimentsSauces

White Wine Vinegar

1 tbsp

Dairy

Double Cream

5 tbsp

piece

Egg Yolk

Free-range

Cheddar Cheese

Grated

GrainsCereals

slice

Bread

Rustic

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

clove

Garlic

Chopped

piece

Pickled Walnuts

Drained and chopped

sprig

Thyme

Leaves only

sprig

Chervil

To serve

OilsFats

Olive Oil

1 tbsp for chutney

Olive Oil

1 tbsp for bread

Vegetables

piece

Cherry Tomatoes

Halved

piece

Cherry Tomato

Extra for garnish

Method

Bring cream to a boil in a small pan, then remove from heat.

Stir in egg yolk and grated cheddar until melted and season with salt and pepper.

Heat olive oil in a second pan and add all chutney ingredients.

Bring chutney to a boil then simmer for 4 minutes.

Brush bread with olive oil and toast on a hot griddle pan.

Layer one toast slice with half the cheese sauce and repeat with the second slice.

Garnish with a tomato and chervil and serve with warm chutney.