A fancy cheese on toast for brunch . You can cut it up into quarters and serve with a crisp salad for lunch or dinner. Or you can cut into smaller squares and serve as a sharing snack. The recipe is from ” Mezcla” by Ixta Belfrage and can be doubled for a crowd.
Ingredients
- 1 loaf sourdough or focaccia
- 300 g mature cheddar cheese roughly grated
- 150 g double cream
- 50 g greek yoghurt
- 1 jalapeno or green chilli ( optional) very thinly sliced
- 1/2 onion very thinly sliced on a mandolin
- flaked sea salt
For the Spring Onion Butter
- 50 g cold unsalted butter cut into smaller pieces
- 2 tbsps olive oil
- 3 plump garlic cloves peeled and finely chopped
- 2-3 spring onions green ends finely sliced into rounds
- 25 g floral honey Manuka if you have it
- 3/4 tsp urfa chilli flakes
- 1/4 tsp Fine salt
Servings:
Instructions
- Preheat the oven to 250 C, 230 Fan.
- Halve the bread widthways. You only want the bottom half for this recipe unless you are doubling up. Place on a flat baking tray cut side up. Once the oven is hot, bake for 5 minutes or until the surface is golden and lightly toasted.
- In a medium bowl mix together the cheese, cream and yoghurt. Remove the bread from the oven and spread the cheese mixture all over it. Return to the top shelf of the oven and bake for 8-9 minutes, or until the surface is brown and bubbling. Increase the heat to brown further if you need to.
- Meanwhile, put all the ingredients for the butter into a medium saucepan on a medium low heat. Cook for 4 minutes- you want the garlic to soften but not become brown or crispy so reduce heat if needed.
- Spoon the butter over the cheesy bread then finish with the chilli and onion. Put back in the oven for a couple of minutes. Sprinkle with the flaked salt and serve.
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