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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.

VegetarianComfort FoodQuickLunchCheeseChutney

Estimated Nutrition

Per Serving Total
Calories 1184.2 kcals 1184.2 kcals
Carbohydrates 46.1 grams 46.1 grams
Fat 98.4 grams 98.4 grams
Protein 28.5 grams 28.5 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
12
g
Caster Sugar
1 tbsp
CondimentsSauces
15
ml
White Wine Vinegar
1 tbsp
Dairy
75
ml
Double Cream
5 tbsp
1
piece
Egg Yolk
Free-range
55
g
Cheddar Cheese
Grated
GrainsCereals
2
slice
Bread
Rustic
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground
1
clove
Garlic
Chopped
5
piece
Pickled Walnuts
Drained and chopped
1
sprig
Thyme
Leaves only
1
sprig
Chervil
To serve
OilsFats
15
ml
Olive Oil
1 tbsp for chutney
15
ml
Olive Oil
1 tbsp for bread
Vegetables
6
piece
Cherry Tomatoes
Halved
1
piece
Cherry Tomato
Extra for garnish

Steps

  • 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.