Cheese and Tomato Toastie 3 Ways

Elena Duggan

Ingredients:

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:

  1. Prepare toppings ahead of time.
  2. Layer them on recommended or personal choice of bread.

Cheese and Tomato Toastie No. 1

  1. Serve after pan fry and open grill

Cheese and Tomato Toastie No. 2

  1. Serve after closed and pan fried both sides.

Cheese and Tomato Toastie No. 3

  1. Serve open on toast

 

1 Minute Recipes For Toasties

Sundried Tomato Cream Cheese

  1. Blitz thoroughly, place in an airtight container

Pickled Onions

  1. 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

  1. In a medium non-stick fry pan, melt butter and oil and fry onions, xylitol, and stock powder.
  2. Once onions are starting to stir translucent, add water to hydrate stock and dried ingredients.
  3. Simmer on low whilst stirring occasionally until almost all liquid has evaporated.
  4. Season to taste. Allow onion mix to cool completely.

Blistered Cherry Tomatoes

  1. In a non-stick fry pan over high heat, fry the tomatoes with EVOO, salt and pepper until skin is starting to char.
  2. Keep moving so tomatoes are heated all the way through, evenly.
  3. Remove from heat and gently flatten the tomatoes, set aside for use.

Pine Nut Garlic Butter

  1. In a high speed food processor or blender, blitz pine nuts until smooth and creamy, add confit garlic and blitz until completely incorporated.
  2. Adjust seasoning and consistency with EVOO, salt and pepper. Keep in an airtight jar for up to a week.

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