Home alone on toast
Sometimes just toast just isn't enough. So sort something brilliant to go on it. Make it simple and cheesy. Or get a bit flash with a French or Italian toastie. There's something pizza-y and something spicy here. Toast is cool. Toast is global.
Rabbit on toast
A brilliant snack. Make loads of topping. Cook some now. Store the rest to cook later. (Also great to flavour plain mashed spuds. Or slap it on a field mushroom and bake it.)
Method
1. Preheat grill to medium.
2. Slap all topping ingredients together in a bowl. Cream with a wooden spoon.
3. Grill bread on one side. Spread topping on uncooked side. Cook till bubbling. Great with leaves and chutney.
For 2
25 g/1 oz soft butter
110 g/4 oz strong Cheddar, grated
1 tsp made mustard
Shake of Worcestershire sauce
1-2 tbsps milk or beer
Bit of finely chopped spring onion (optional)
2 slices bread
25 g/1 oz soft butter
110 g/4 oz strong Cheddar, grated
1 tsp made mustard
Shake of Worcestershire sauce
1-2 tbsps milk or beer
Bit of finely chopped spring onion (optional)
2 slices bread
Baked toasted cheese on garlic ciabatta
Bake toast instead of grilling it. That way you get it crisp on the outside, light in the middle. PS Make industrial amounts of these for video nights, post-footie gatherings, any old party. They're really different and totally delicious.
Method
1. Preheat oven to 230°C/450°F/gas 8.
2. Rub both pieces of bread with garlic. Spread with a little butter.
3. Put on baking tray in hot oven for 5 minutes. Remove.
4. Dribble few drops of wine over each slice or squeeze half a tomato over it. Cover with Gruyère. Bake for another 5 minutes. Magnificent.
Variation: Fruity cheese toast
At step 4 slap a bit of chutney on bread before Gruyère.
For 1
Piece of ciabatta loaf, sliced across in two
Butter
1 clove garlic, cut
Few drops white wine or tomato for squishing
At least 50 g/2 oz Gruyère or Cheddar cheese, thinly sliced
Piece of ciabatta loaf, sliced across in two
Butter
1 clove garlic, cut
Few drops white wine or tomato for squishing
At least 50 g/2 oz Gruyère or Cheddar cheese, thinly sliced
Pizza cheese on
baked baguette
No homemade pizza about? Don't panic. Make this right now. It tastes great. Mates round? Slap shed-loads of these in the oven for cool speedy pizza addict-style eating.
Method
1. Preheat oven to 230°C/450°F/gas 8.
2. Rub garlic clove on baguette. Drizzle with little olive oil.
3.Put on baking tray in hot oven for 5 minutes
4. Spread passata or tomato sauce thinly over hot bread.
5. Top with Cheddar or Gruyère. Bake for further 5 minutes. Sprinkle with dried oregano.
Variation: Anchovy toasts
At step 4 lay drained anchovy fillets on passata. Top with cheese.
For 1
Piece of baguette sliced across
Clove garlic, cut
Little olive oil
2 tbsps passata with herbs or own tomato sauce
75 g/3 oz Gruyère or Cheddar, sliced across or grated
Pinch dried oregano
Eat with:Green salad
Piece of baguette sliced across
Clove garlic, cut
Little olive oil
2 tbsps passata with herbs or own tomato sauce
75 g/3 oz Gruyère or Cheddar, sliced across or grated
Pinch dried oregano
Eat with:Green salad
