Nothing brings people together like a shared love of cheese! NW food writer Libby Kimber has rounded up some cheesy recipes to wow your dinner or party guests.
Ham, brie and mango chutney toasties
Recipe courtesy of Australian Mangoes | mangoes.net.au
- 8 slices sourdough
- 400g shaved ham
- 180g brie cheese, sliced
- 50g butter, at room temperature
- 3 tsp sesame seeds
Spiced mango chutney
- 1 Tbsp olive oil
- 1 small red onion, grated
- 2 long red chillies, finely chopped
- 5cm piece fresh ginger, peeled, grated
- 1/2 tsp sea salt flakes, crushed
- 4 large mangoes, peeled, chopped
- 1 large apple, peeled, grated
- 1 cup white sugar
- 1/2 cup apple cider vinegar
- 1/2 cup port
For the spiced mango chutney, combine the oil, onion, chilli, ginger and salt in a large 7cm-deep frying pan. Place over medium-low heat. Cook, stirring often, for 6 minutes or until onion is soft and translucent. Add the mango, apple, sugar, vinegar and port. Increase heat to medium-high and bring to the boil, stirring until sugar has dissolved. Boil gently, stirring often, for 20 minutes or until thickened. Spoon the hot chutney into hot sterilised jars, seal. Turn upside down and stand 2 minutes then turn right side up and allow to cool. Store in the fridge for up to 6 months.
Spread heaped spoonfuls of chutney onto 4 slices of the bread. Top with the ham and cheese. Sandwich with the remaining bread. Combine butter and sesame seeds then spread over both sides of the sandwiches.
Heat a large non-stick frying pan over medium heat. Cook the sandwiches for 4 minutes each side or until the bread is golden and cheese is melted, or, toast in a sandwich press.