Cheese and Tomato Toastie 3 Ways
Elena DugganIngredients:
Cheese and Tomato Toastie No. 1
- Herbed sundried tomato cream cheese
- Large heirloom tomatoes, thick slices
- Quick-pickled red onions
- Capers, drained
- Black pepper, to taste
- Salt, to taste
- Crusty sourdough, thick slices
Cheese and Tomato Toastie No. 2
- Caramelised onion relish
- Blistered cherry tomatoes, squished
- Aged cheddar, finely sliced
- Buffalo mozzarella, torn into pieces
- Pecorino, finely grated
- Black pepper, to taste
- Salt, to taste
- Homemade bread
Cheese and Tomato Toastie No. 3
- Pine nut and confit garlic butter
- Truss tomatoes, finely diced
- Lemon, finely zested
- Parmesan, finely grated, generous
- Fresh herbs, thyme, oregano and basil, leaves only
- EVOO, to taste
- Black pepper, to taste
- Salt, to taste
- Turkish bread, lightly toasted
Sundried Tomato Cream Cheese
- 100g Sundried tomato strips in oil, loosely drained but not dry
- 10-15g Italian herbs, dried
- 250g Block cream cheese
Pickled Onions
- 200g / 1lge Red onion, finely sliced
- 100g Red wine vinegar
- 50g Xylitol
- Salt, to taste
- White pepper, to taste
Caramelised Onion Relish
- 500g onions, finely sliced
- 50g Butter
- 50g EVOO
- 15g Vegetable stock powder
- 25g-50g Xylitol
- 150g-250g Water
Blistered Cherry Tomatoes
- 500g Cherry tomatoes
- 50g EVOO
- Salt, to taste
- Black pepper, to taste
Pine Nut Garlic Butter
- 250g Pine nuts, soaked in water overnight, thoroughly drained
- 100g Confit garlic cloves
- EVOO to taste, for desired texture
- Salt, to taste
- White pepper, to taste
Method:
- Prepare toppings ahead of time.
- Layer them on recommended or personal choice of bread.
Cheese and Tomato Toastie No. 1
- Serve after pan fry and open grill
Cheese and Tomato Toastie No. 2
- Serve after closed and pan fried both sides.
Cheese and Tomato Toastie No. 3
- Serve open on toast
1 Minute Recipes For Toasties
Sundried Tomato Cream Cheese
- Blitz thoroughly, place in an airtight container
Pickled Onions
- Mix all ingredients except onion in a small bowl until dissolved. Thoroughly immerse onions and set aside until softened. Squeeze onions to drain before use.
Caramelised Onion Relish
- In a medium non-stick fry pan, melt butter and oil and fry onions, xylitol, and stock powder.
- Once onions are starting to stir translucent, add water to hydrate stock and dried ingredients.
- Simmer on low whilst stirring occasionally until almost all liquid has evaporated.
- Season to taste. Allow onion mix to cool completely.
Blistered Cherry Tomatoes
- In a non-stick fry pan over high heat, fry the tomatoes with EVOO, salt and pepper until skin is starting to char.
- Keep moving so tomatoes are heated all the way through, evenly.
- Remove from heat and gently flatten the tomatoes, set aside for use.
Pine Nut Garlic Butter
- In a high speed food processor or blender, blitz pine nuts until smooth and creamy, add confit garlic and blitz until completely incorporated.
- Adjust seasoning and consistency with EVOO, salt and pepper. Keep in an airtight jar for up to a week.
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