Description
You will love a crispy golden slice of bread with a thick, creamy cheesy texture to sink your teeth in, spiced up with chili flakes, and then sweetened with wildflower honey. Perfect for platters or as a snack.
Ingredients
For the chili cheese toast:
- 1/2 cup pecorino cheese (shredded)
- 1 slice of bread
- pinch of chili flakes
- 1 tbsp honey
- dried cranberries
- apple and pickled cucumbers to make a platter (optional)
For the cheese sandwich:
- 2 slices sourdough
- 1 cup shredded cheese (pecorino)
- 2 tbsp pesto
- 1 tbsp butter to fry
Instructions
For the chili, cheese toast:
1. Slice your favorite kind of bread. You can also leave it as a whole slice of bread like I did. I chose sourdough. Give it a short bake at 150 degrees c, for a crisp effect.
2. Grate the cheese you are going to use. I chose pecorino (please don’t judge me).
3. Pop it in the oven. Bake for about 10mins at 180 degrees Celsius. Make sure you spread the cheese to cover the edges of the slice of bread.
4. Sprinkle the toast with chili flakes.
5. Spread a nice amount of your favorite honey.
6. Add dried cranberries on top.
For the cheese sandwich:
-
Spread a generous amount of pesto onto one slice of bread.
-
Grate your favorite cheese and spread it onto the other slice of bread.
- Pop the sandwich in the oven for 10 – 15 minutes under 180 degrees celsius.
Notes
For the toast:
To avoid dark edges when baking, cover them generously with cheese
For the sandwich:
- If you cook it on a tawa (or skillet), first fry the slice that has cheese. Cover with a lid for 5 minutes over medium heat. Then, cover the cheese slice with the pesto one. Next, melt butter and fry each side for 2-3 minutes until golden brown.
- If you cook the sandwich in the oven, pop the sandwich in for 10 minutes under 180 degrees celsius.
- While if a microwave is your last choice, leave it for 2 minutes at a high temperature.
- Prep Time: 5
- Cook Time: 10
- Category: snacks
- Cuisine: Mediterranean
Keywords: toast; breakfast toast; cheese toast; chili cheese toast