This is the O.M.G cheese toast with a twist. An Indian twist.
This recipe can be changed to suit all taste buds – add in or leave out any of the ingredients for variety. I would recommend leaving in the cheese, though 🙂
I suggest using good quality cheese. The cheese I used I purchased from my local market deli and asked the lady for suggestions. She picked some great cheeses for me. The best part is I’ve got left overs in the fridge to have with some wine later.
Let me say at the start, this recipe will not result in a stringy cheese toast. But it’s jam packed with flavours that you will not get with simple stringy cheese. And don’t be phased by the number of ingredients – once you get it all together it shouldn’t take more than 15- 20 mins to prepare.
Makes topping for 6 – 8 slices
Your cheese toast ingredients
50g salted butter
50g plain flour
approx 250ml of milk
100g mature cheddar, grated
100g other mature cheese, grated
25g blue cheese
3 free range egg yolks
pinch of salt
2-3 mild fresh green chillies, seeds removed and finely chopped
1 garlic clove (optional)
1 tsp freshly ground black pepper
1 heaped tbsp fresh chopped coriander
2-3 tbsp English mustard
6-8 thick slices of bread (use dense white bread such as baguette, but not sourdough)
mint chutney (see below for tips)
Putting your cheese toast together
- Melt the butter in a saucepan on medium heat. Mix in the flour and stir continuously with a wooden spoon. Cook for two minutes, stirring all the while, to make a roux.
- Remove from heat and gradually whisk in the milk. Stir briskly for a few seconds until there are no unmixed bits of roux remaining. Return to medium heat and continue cooking on a simmer for 3-4 minutes. Keep stirring so that the bottom does not burn.
- Remove from heat and add in the egg yolks, cheese, salt, pepper, english mustard, chopped chilli, garlic and coriander. Return to low heat and cook gently until all the cheese has melted and the mixture starts to bubble at the sides. The mixture will be very thick at this stage – this is what you want. Taste and adjust seasoning if needed.
- Heat your grill to high. Grill your bread on both sides. Spread a bit of the mint chutney on the toast (keep in mind the taste of the chutney is quite strong). Spoon a generous amount of the cheese mixture on the slice of bread and place under the grill until the cheese is bubbling. Keep an eye on it so it doesn’t burn.
- Garnish the cheese toast with fresh coriander leaves and serve hot!
- Use a dense white bread to give it a bit of texture.
- I halved the quantities of all the ingredients to get 3 generous toppings. This is easy to do.
- if, after after you add the cheese and other ingredients in step 3, the mixture is too thick (roux like texture), add more milk to loosen it up a bit. Continue cooking until the mixture thickens to a spreadable consistency.
- You can also use cayenne pepper or chilli powder instead of fresh chilli. Adjust quantities to taste. I like mine with quite a bit of kick.
- Mint chutney – make your own or buy it premade at any indian grocery store (see pic above). To make your own, blitz together equal quantities of fresh coriander leaves and mint leaves, salt, pepper and a handful of chopped tomatoes.
- The cheese mixture keeps for 4 days in the fridge in an airtight container.
Hope you enjoy this recipe for cheese toast with a twist. If you made any changes to this recipe, share your suggestions below.