If you only have… 30 min­utes

Layer up cheese on toast with chorizo, tomato and a dash of chilli sauce for a warm­ing Bon­fire Night sup­per Serves 4

The Sunday Telegraph - Stella - - EAT IN -

In­gre­di­ents

1 dried chorizo sausage, peeled and sliced 5mm thick

8 slices sour­dough loaf

120g Gruyère, grated

4 ripe toma­toes, halved, with flesh and seeds scooped out 4 spring onions, thinly sliced 80g moz­zarella, torn into chunks 140g ched­dar, grated a few drops of sriracha or other sim­i­lar hot chilli sauce 60ml Worces­ter­shire sauce 120g crumbly goat’s cheese ½ bunch fresh co­rian­der, leaves picked

Method

1

Pre­heat the grill to hot.

2 Cook the chorizo slices in a saucepan over a medium heat for a few min­utes on each side. Leave to cool in the pan. 3 Lightly toast the bread and

place on a lined bak­ing tray. 4 Evenly dis­trib­ute the Gruyère be­tween the slices of toast, then add the chorizo (re­serve the oil in the pan for later). Place un­der the grill to melt the cheese.

5 Re­move from the grill and add the tomato flesh and seeds fol­lowed by the spring onion. Place the tray back un­der the grill for a minute or two to warm the in­gre­di­ents and start to brown the cheese. 6 Re­move from the grill and add moz­zarella and ched­dar to each slice. Add sriracha and Worces­ter­shire sauce, and spoon chorizo oil over the cheese. Grill again to melt and brown the cheese.

7 Re­move from the grill, add the crum­bled goat’s cheese, some black pep­per and the co­rian­der, and serve. Taken from ‘Chefs Eat Toasties Too’ by Dar­ren Purch­ese (Hardie Grant, £12.99), which is avail­able for £10.99 plus p&p from the Tele­graph Book­shop (0844 871 1514; books.tele­graph.co.uk)

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