Cheese on toast for soups and stews, or to cool and store for snacking
Chilli vegetable cheesies
- Finely chop ½ onion, 1 small yellow or red capsicum, 1 stalk celery, 1-2 green chillies and a small handful of coriander. Toss with a little lemon zest, freshly ground black pepper, 1 cup grated cheddar and edam cheese.
- Spread evenly across sliced bread and bake in a medium-hot oven until golden and crispy. Serve hot or cold.
Serves 4-6. Get the recipe
Artichoke and cheese crumpets
- Mash 170g jar of drained artichoke hearts with ½ cup of tzatziki and season with salt, pepper and a little lemon zest.
- Spread across toasted crumpets, top with grated cheddar or edam cheese, and grill in a hot oven until golden and bubbly. Serves 4-6. Get the recipe
Sauerkraut and smoked cheddar cheesies
- Add a good squirt of American mustard and a little mayo to slices of lightly toasted rye or seeded bread. Cover with sauerkraut, top with grated smoked cheddar and bake until golden and melty. Get the recipe
Cheesy mushroom bagels
- Make a mushroom stew by slowly frying 1 small, finely chopped onion, 2-3 cloves crushed garlic, a handful of chopped coriander or parsley stalks, a little fresh thyme or oregano and the zest of 1 lemon in little hot oil until onion is soft.
- Add 50g butter and 200g finely sliced mixed mushrooms and cook until mushrooms are soft. Sprinkle with a little flour and cook it into the mix, then add enough stock or wine to form a thick gravy. Season with lemon juice, salt and pepper.
- Pile stew on to toasted bagel halves, generously cover with grated cheddar and gruyere cheese and bake or grill in a hot oven until golden. Serves 4-6. Get the recipe
