Cheese Toast with Raspberry Onion Chutney & Crisp Slaw
Toasted sourdough topped with sticky raspberry onion chutney and melted cheese, served with a crisp, sesame-flecked slaw — both made with OCC Raspberry Fruit Vinegar.
Method
- For the chutney, cook the onions in the olive oil over low heat for 15 minutes until very soft. Add the brown sugar and raspberry vinegar and simmer for 10 minutes more until sticky and jammy. Leave to cool slightly.
- For the dressing, whisk the raspberry vinegar, olive oil, mustard, honey, salt and pepper until thick and glossy.
- Toast the sourdough, spread each slice with chutney and top with the cheese. Place under a hot grill for 2–3 minutes until bubbling.
- Toss the cabbage, spring onions, parsley and sesame seeds with most of the dressing.
- Serve each toast with a small dollop of crème fraîche, the slaw alongside and the remaining dressing in a little dish for dipping.
Chef’s tip
The chutney keeps for up to a week in a sealed jar in the fridge — make a double batch for cheese boards and sandwiches.
Made with
Raspberry Vinegar
View Raspberry →
