Cheese on toast is one of those really easy meals that we have to fall back on when there is either nothing else left in the house, or we’re tired and can’t be bothered to cook the amazing curry we had planned for the evening. Yes, we’ve all been there.
Check out my blog post on how to make an omelette that will beat that takeaway feeling, here.
How do you make your cheese on toast? When you think about it, the possibilities are endless. However, I guarantee that most of us just use ordinary cheddar, as I have in the photo above.
You might see this blog as a cop-out. Where are all the fancy tarts and fragrant curries? You might be asking. Well, chances are that, whilst some of you probably love cooking, a majority of you probably leave the fancy stuff to the chefs in Pizza Express, or somewhere like that.
This isn’t a full-blown recipe. Oh, no. This series of blogs will be offering hints and tips on how to make those most convenient of staples even tastier. From cheese on toast to jacket potato, sandwiches for work to pasta bake – Jazz Up Your Lunch will be providing you with some useful tips that will give you the edge over that work colleague who somehow finds 3 hours to make a lasagne.
Cheese on Toast – the Jazzy Way
Before you grill anything, it all comes down to the bread.
You could bake your own, but I just buy mine from a tasty bakery. Instead of the branded loafs, by using crispy ciabatta or a sourdough loaf, you can really compliment the gooeyness of the cheese.
The next essential ingredient is the cheese. Depending on your budget, you can stretch anywhere from a runny brie to a smoky cheddar, Monterey Jack to value cheddar. What is more important is exactly what else you throw in.
A teaspoon of paprika scattered over the top of the cheese before it goes under the grill works a treat, followed by fresh parsley once it’s done. Alternately you could crush some delicious garlic, grind some pepper over the top of the bread and then layer on your cheese. Why not add a layer of chutney over the top of the toast? Apple chutney or caramelised onion chutney works a treat.
Vegetable-wise, spreading red onion over the bread before the cheese is divine. You could layer jalapenos over the cheese, too. Or boil some chopped leek for a couple of minutes until soft and scatter these over the bread before you melt your cheese. Finally, by boiling broccoli until soft, placing it into a blender with sprigs of basil a lug of olive oil and a couple of tablespoons of pine nuts, you can create a lovely pesto to layer on top of some parmesan, or extra mature cheddar.
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