Learn to make cheese on toast even tastier with Masterchef’s Gregg Wallace’s top twists on our favourite snack
CHEESE on toast is the snack most loved by lockdown Brits.
The easy treat even beat comfort food like crisps and bacon sarnies in a poll, with 22 per cent of the nation saying it was their top go-to quick meal during these days of social isolation.
When The Sun asked me to come up with half a dozen different ways to make this humble snack, I jumped at the chance.
It is more than just a snack, though.
It is substantial, has a great flavour and is carried along by a quality texture — and I think that sums up our love of cheese on toast.
It is the salty tanginess of the cheese that does it, along with cheese’s ability to carry so many other flavours.
You put this across fluffy bread — with a crisp, toasted outside — and you have pretty much hit the jackpot.
Here’s my take on how to make cheese on toast even tastier . . .
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The Italian
YOU NEED:
- 1 focaccia loaf, cut into slices
- ½ jar of pesto
- 2 tomatoes, thinly sliced
- 50g grated mozzarella
METHOD: Preheat the grill to a low-to-medium heat.
Place the focaccia on a work surface and spread a layer of pesto on top.
Layer the tomatoes over the pesto and sprinkle with the grated mozzarella.
Place the focaccia slices under the grill until the cheese has melted and the tomatoes are warmed through, for about five to seven minutes. Enjoy.
The Afternoon Tea
YOU NEED:
- Butter or spread
- 4 crumpets
- 4 tsp Marmite
- 50g grated cheddar cheese
METHOD: Preheat a grill to a medium-high heat.
Spread butter over the top of your crumpets then spread on the Marmite.
Top with the grated cheese and brown under the grill until the cheese has melted.
The French
YOU NEED:
- 1 slice of brioche loaf
- 2 tsp olive oil
- 4 slices of Brie
- 2 tbsp cranberry sauce
METHOD: Preheat oven to 220C/200C fan/gas 7.
Place the slice of brioche loaf on a baking tray and drizzle with olive oil.
Bake in the oven for about two to four minutes until the bread has toasted.
Remove from the oven.
Top with the Brie slices and cranberry sauce and return to the oven for up to five minutes, or until the Brie has melted and cranberry sauce has bubbled and caught slightly.
The Healthy
YOU NEED:
- 1 block of feta cheese
- Splash of milk
- ½ pack of Ryvita
- ½ jar (100g) of black olives, chopped
- 3 tomatoes, cut into slices
- Ground black pepper
METHOD: Place the feta in a bowl and crush with a fork.
Add a splash of milk, then whip until you have a spreadable mixture.
Take one Ryvita and spread generously with the feta mixture.
Top with the chopped olives and slices of tomato.
Season with salt and pepper and serve.
The Full English
YOU NEED:
- 30g bacon lardons
- Cooking oil
- Knob of butter
- 2 tsp plain flour
- 60ml whole milk
- 25g grated cheddar cheese
- Salt and ground black pepper
- 2 slices from a white bloomer loaf
- 2 eggs, fried
METHOD: Fry the bacon lardons in oil until they have some colour.
Heat a saucepan over a low to medium heat, add the butter and melt.
Add the plain flour and mix well with a whisk.
Pour in milk, stirring to prevent it catching on the base.
Once thickened, add the cheese, bacon pieces and a pinch of salt and pepper.
Preheat grill to a medium and toast two slices of bloomer on one side for a couple of minutes.
Turn over and apply the white sauce to the non-toasted side.
Place back under the grill for a couple of minutes, until the sauce is bubbling.
Remove from grill and top each piece with a fried egg.
The Spanish
YOU NEED:
- 1 baguette, sliced
- Olive oil
- 50g Manchego cheese, grated
- ¼ jar (50g) jalapeno slices
MOST READ IN FABULOUS
METHOD: Preheat the grill on a medium heat.
Brush each baguette slice with olive oil and place on a baking sheet.
Toast on one side for one to two minutes, then remove from the grill and sprinkle with the cheese and jalapeno pieces.
Place back under the grill for another couple of minutes, or until the cheese has melted and is bubbling.
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