Best-ever toast recipes

Cheese recipes

Samoosa toastie

5 minutes

Cheese recipes

Monte Cristo

20 minutes

Asian recipes

Shibuya toast

10 minutes

Braai recipes

Jaffle

6–8 minutes

Beans recipes

Bruschetta with smashed peas

10 minutes

Broccoli recipes

Broccoli-and-cheese toastie

20 minutes

Toast recipes

Tomatoes on toast with lentils

Avocado recipes

Smoked salmon, wasabi & avocado on granary bread

5 minutes

Stone fruit

Apricots, almonds & clotted cream on an English muffin

20 minutes

Soup recipes

Potato-and-pear soup

10–15 minutes

Giant ibhisto and cheese toasts

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

100 g butter
1 large onion, roughly chopped
4 large tomatoes, washed and roughly chopped
1 T sugar
sea salt and freshly ground black pepper, to taste
1 loaf ciabatta, halved lengthways
300 g mozzarella, grated
10 g fresh Italian parsley
1⁄3 cup extra virgin olive oil
150 g fior di latte mozzarella

Method

1. Heat the butter in a pan and add the onion. Cook gently over a medium heat until the onion has softened, about 5 minutes.

2. Stir in the tomatoes, then simmer for 10 minutes, stirring often. Add the sugar and salt and stir again. Add a little water to loosen if necessary.

3. Preheat the oven to 200°C. Place the ciabatta on a baking sheet, spoon over the bhisto and top with the grated mozzarella. Bake until golden brown and bubbling, about 20 minutes.

4. Blend the parsley and olive oil. To serve, tear the fior di latte onto the toast and drizzle generously with the parsley oil. Serve hot!

Find more cheese recipes here.

Photographs: Jan Ras

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Morogo Gorgonzola grilled cheese

Samoosa toastie

Monte Cristo

Shibuya toast

Jaffle

Bruschetta with smashed peas

Broccoli-and-cheese toastie

Tomatoes on toast with lentils

Smoked salmon, wasabi & avocado on granary bread

Apricots, almonds & clotted cream on an English muffin

Potato-and-pear soup

Giant ibhisto and cheese toasts

Giant ibhisto and cheese toasts

Ingredients

Method