Cheddar Chutney Toasts Recipes

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
• Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
• Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.

Steps:

• Lay 6 slices of the bread on a cutting board and brush each slice generously with the butter. Turn the slices over and spread each one with 1 1/2 tablespoons of the chutney. Place 1/2 cup of the Cheddar evenly on each slice and place the remaining 6 slices of bread on top of each sandwich. Brush the tops generously with melted butter.
• Heat a panini press (see Cook's Note) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the Cheddar is starting to melt.
• Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.

Steps:

• Preheat broiler.
• On a baking sheet arrange bread slices in one layer and broil about 4 inches from heat until golden, 1 to 2 minutes on each side.
• In a small bowl stir together chutney and mustard and spread on one side of each toast. Divide Cheddar evenly among toasts and broil until cheese is melted and golden, 2 to 3 minutes. Serve toasts immediately.

Steps:

• In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well.
• Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2-inch round cutter cut 4 rounds from each sandwich.
• Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

Steps:

• Combine both cheeses and the spring onions, if using, in a bowl. Pile the cheese mix over four of the bread slices, then spread 1 tbsp chutney over each of the remaining slices. Sandwich the slices together to make four toasties.
• If you're cooking over a barbecue, put the sandwiches on a griddle for 2 mins, flip and cook for 2 mins more. Transfer to sheets of foil using tongs and tightly wrap. Return to the griddle and cook for 3-4 mins more, or until the cheese is melted. Alternatively, melt a little butter in a pan. Fry the sandwiches for 2-3 mins on each side, weighing them down with a second pan or other heavy heatproof object. Cut the toasties into fingers and serve with more chutney for dunking.

Steps:

• In a small bowl, combine the cheese, mayonnaise, onion, cream and seasonings. Spread over toast. , Place on a lightly greased baking sheet. Sprinkle with bacon. Bake at 350° for 5-6 minutes or until the cheese is melted.

Steps:

• Preheat oven to 400 degrees. Toast baguette slices directly on oven rack until lightly browned. Place on a rimmed baking sheet.
• Spread top of each slice with chutney mustard. Divide bacon evenly among toasts; sprinkle with cheese. Top with onion slices. Return to oven, and bake until cheese has melted, about 5 minutes.

Steps:

• Preheat the grill. (Broiler).
• Mix together the grated cheese with the mayonnaise and mustard powder. Season to taste with salt and black pepper.
• Spread the cheese mixture on one slice of bread - making sure it reaches right up to the edges. Put it under the grill for 2-3 minutes or until golden, melted and bubbling.
• Spread the chutney over the other slice of bread and place it on top of the toasted cheese - sandwiching the two pieces of bread together.
• Put the sandwich under the grill (broiler) and toast on BOTH sides.
• Remove carefully, cut in half and enjoy!
• NB: Mix the cheese mixture and chutney together if using an electric sandwich grill.