Baked camembert with sweet maple bacon & rosemary crumble topping
For an indulgent take on baked camembert, we've topped ours with crispy maple-glazed bacon and a rosemary crumble. It's a simple starter to kick off a festive menu
Three-cheese toastie
Serves 2
Easy
Prep:
Cook:
For quick comfort, look no further – the saltiness of the cheese in this toastie pairs perfectly with the acidity and sweetness of red onion chutney
Skip to ingredients
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- 4 thick slices of sourdough
- 4 tbsp mayonnaise
- 4 tbsp red onion chutney
- 2 tbsp salted butter
- 155g cheese selection(red Leicester, Inglewood farmhouse blue, vintage cheddar) red Leicester and cheddar grated on a box grater, blue cheese crumbled into small pieces
Nutrition: per serving
- kcal992
- fat65g
- saturates27g
- carbs69g
- sugars21g
- fibre5g
- protein30g
- salt2.93g
Method
step 1
Brush one side of the bread slices with mayonnaise and the other sides with the chutney. Melt the butter in a non-stick frying pan over a low heat and lay two of the bread slices in the pan, mayonnaise-side down (or do this in batches, if your pan is not big enough to hold both sandwiches at once).
step 2
Mix all of your cheese selection together, then sprinkle half over the chutney. Sandwich with the remaining bread slices, chutney-side down. Weigh down with something heavy (a second smaller pan works well). Cook for 5-6 mins on each side until the bread is deeply golden and the cheese is melted and gooey. Leave to cool slightly, then slice in half and serve.
