This is such a great brunch option and a nice way to use any tomatoes lying around in your fridge! Cheesy buttery brunch, whats not to love?
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Serves
4
White Bread
Cheddar Cheese
Red Leicester Cheese
Garlic
Kashmiri Chilli Powder
Cherry Tomatoes
Butter
Parsley
Chilli Flakes
Serves
4
White Bread
Cheddar Cheese
Red Leicester Cheese
Garlic
Kashmiri Chilli Powder
Cherry Tomatoes
Butter
Parsley
Chilli Flakes
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by buttering one side of each slice of your bread and setting them aside. Get a large pan up to a medium heat and then toast the bread, butter side-down, until deep golden brown. Do this in batches to avoid overcrowding the pan.
Step 2.
Grate the cheese, then mix and load onto the untoasted side of the bread, season with black pepper and set aside ready for grilling.
Step 3.
Halve the tomatoes and set aside.
Step 4.
Next, take the same pan you toasted the bread in and heat up 2 tbsp of olive oil. Mince your garlic before adding it to the pan and gently frying. After a minute or so, add the chilli powder and cook for a further 30 seconds.
Step 5.
Add the tomatoes and toss to coat in the chilli powder and garlic.
Step 6.
Season with salt and pepper and allow to cook for 10 mins.
Step 7.
At this point, turn on your grill and allow it to come up to temperature.
Step 8.
Once the tomatoes have cooked down, reduce the pan to a low heat. Cube the cold butter and start to add a little at a time, whisking gently to emulsify.
Step 9.
Once you have used all the butter, stir through a handful of chopped parsley and take off the heat. Check the seasoning and adjust if necessary.
Step 10.
Place the bread under the grill for a couple of minutes to allow the cheese to melt then serve with the buttery tomatoes on top.
Step 11.
For an extra kick, finish the dish with a sprinkling of chilli flakes. Enjoy!
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