Had enough of those Christmas prawn cocktails? Why not try something a little different? This tasty cheese on toast with a twist can be fixed up in just a few minutes. The apple and red onion relish is easy to make, and you could double the quantities to keep some extra in the fridge for up to 3 days. Then you can make more of this delicious bite at a moment’s notice.
Preparation time 5 minutes
Cooking time 15 minutes
1 tbsp olive oil
Small knob of butter
1 red onion, thinly sliced
1 red apple, cored and thinly sliced
½ tsp caster sugar
Few drops of balsamic vinegar (optional)
2 thick slices crusty farmhouse loaf or ciabatta bread
100g/4oz Cheshire cheese, cut into slices (don’t worry if they crumble)
Fresh rosemary or thyme sprigs
Freshly ground black pepper
Heat the olive oil in a frying pan and add the butter and onion. Cook over a medium-low heat, stirring often, for a few minutes. Add the apple slices and cook until softened. Sprinkle in the sugar and cook until the onion and apple turn a rich, golden brown. Remove from the heat and stir in a few drops of balsamic vinegar (if using).
Preheat the grill to high.
Toast the slices of farmhouse loaf or ciabatta bread on one side only. Heap the onion and apple mixture onto the untoasted sides. Top with the Cheshire cheese and a sprig or two of rosemary or thyme. Season with freshly ground black pepper. Toast under the grill for a few moments until the cheese starts to melt and bubble. Serve at once.
Cook’s Tip: Use an ordinary white onion instead of a red one, if you prefer.