Cheesy Toast Melts

Great for parties

This is a basically a slightly fancy cheese on toast, great for making use of leftover ends of cheeses and bread – don’t feel afraid of mixing different types together if you have a few different types of cheese in your fridge.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 10 min
Cook time: 5 min

Makes 24

  • 4 slices bread or 24 thin slices of baguette
  • 250g mixed cheese such as Cheddar, stilton, gruyere, brie, goat’s cheese etc, grated or crumbled
  • 2 tablespoon Milk

    Milk

    organic, full fat, semi-skimmed.

    If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones

  • 2 spring onions, finely chopped
  • 3 tablespoon fruit chutney
  • 1 teaspoon Dijon Mustard

    Mustard

    Worth keeping a few different types.

    • French mustard or Dijon is creamy and can be used in dressings, marinades or adding to sauces.
    • English is good for roast beef, steak, gammon or sizzling sausages.
    • Wholegrain is used in chutney’s and pickles
  • 1 teaspoon Worcestershire sauce

    Worcestershire sauce

    For stews, bolognese sauce and shepherd’s pie, over grilled cheese or on top of baked beans on toast

    Lea and Perrins was invented in Worcester in 1835 by John Lea and William Perrin. Both chemists, they put together a recipe that tasted disgusting and then left it in their cellar for two years. When they tasted it again, it had matured like a fine wine! Their recipe is still a secret to this day.

Instructions

  1. Preheat the grill to medium. Grill the bread on one side.
  2. Put the grated cheese or crumble cheese into a bowl and beat with the milk, add the mustard and Worcestershire sauce and spring onions. Cream until well combined. Spread onto the uncooked side.
  3. Place the toasts onto a baking tray and cook under the grill until the cheese is bubbling, trim each slice into 6 rectangle fingers, spoon a little fruit chutney onto each finger, arrange on a serving plate and eat whilst still warm.

To freeze ahead: Complete the recipe up to the end of step 2. Freeze on a tray, then once frozen, pack into an airtight container, label and freeze for up to 3 months.

To use: Cook the toasts from frozen and complete the recipe from step 3.

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