Fresh Tomato Chutney And Cheese On Sourdough Recipe
Servings: 6
Ingredients
- 6 x thick slices of sourdough bread buttered
- 175 gm farmhouse cheshire or possibly lancashire (Applebys or possibly Kirkams if you can find them) chutney:
- 2 Tbsp. extra virgin olive oil
- 1 x onion peeled and minced
- 3 clv garlic peeled and minced
- 1 kg tomatoes minced (deseed if you prefer)
- 3 Tbsp. red wine vinegar
- 1 x heaped tbsp of granulated sugar cayenne pepper
Directions
- For the chutney heat the oil in a pan then gently fry the onion for 10 min till softened.
- Add in the gadic tomatoes vinegar and sugar a good shake of cayenne and 1 tsp salt.
- Stir well and cook uncovered over a medium high heat for about 30 min till the mix looks fairly thick.
- Stir regularly as it cooks.
- Check the seasoning and ladle into a couple of jars.
- Leave till cool then seal.
- Spread the bread thickly with chutney. Shave or possibly thinly slice the cheese with a cheese slicer or possibly vegetable peeler and pile on top just before serving.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 54 | 20% |
| Total Fat 6.09g | 8% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 434mg | 18% |
| Potassium 474mg | 14% |
| Total Carbs 44.48g | 12% |
| Dietary Fiber 4.0g | 13% |
| Sugars 6.82g | 5% |
| Protein 9.27g | 15% |
