Cheese toastie with date and tamarind chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- MAKES 1 TOASTIE PLUS 2 x 350G JARS OF CHUTNEY
Ingredients
TOASTIE
- 40g unsalted butter
- 2 slices of Jason’s Sourdough white Ciabattin
- 60g brie, sliced
- 60g strong cheddar, grated
- 60g red leicester, grated
CHUTNEY
- 2 tbsp olive oil
- 1 red onion, roughly chopped
- 3 garlic cloves, grated
- 2 bay leaves
- 2 tsp black mustard seeds
- 500g dates, pitted and torn in half
- 100g soft light brown sugar
- 150ml red wine vinegar
- 2 tsp tamarind paste
Method
- STEP 1
Heat the olive oil in a medium pan. Once shimmering, cook the onion for 10-12 mins or until it is softening and the edges are turning golden. Add the garlic, bay, mustard seeds and a pinch of salt. Cook for another minute, until fragrant and the mustard seeds are popping.
- STEP 2
Add the dates and stir to coat in the spices. Sprinkle in the sugar, vinegar and 150ml of water. Bring to a boil, then reduce to a simmer and cook for 20 mins, stirring often, until the dates have broken down and the mixture is thick, sticky and reduced.
- STEP 3
Add the tamarind and cook for 5 mins. Season to taste, then transfer to a shallow bowl to cool, or to sterilised jars and seal.
- STEP 4
For the toastie, spread half the butter over one side of each slice of Jason’s Sourdough white Ciabattin. Spread 2 tbsp of the chutney on the other side of the bread. Layer up the sliced brie and grated cheeses on top of the chutney.
- STEP 5
Top with the other slice of bread, buttered side on the outside. Heat a large frying pan over a medium heat. Melt the remaining butter and, once foaming, lift the toastie into the pan and weigh it down with another heavy pan. Cook for 4-6 mins or until golden, then flip and cook for another 4-6 mins or until both sides are golden and the cheese is melted. Slice in half and serve.
