White Stilton and Apricot Toast

This quick recipe uses white Stilton with apricots and sweetened bread to make a deliciously fruity snack.


White stiltonIngredients:

4 thick slices brioche, chollah, bun loaf or panetonne
butter, for spreading
1 x 411g can apricot halves in natural juice, drained
100g (4oz) white Stilton with apricots, sliced
4 heaped teaspoons light or dark muscovado sugar
mint leaves, to decorate (optional)

Method:

1. Preheat the grill.  Toast the bread lightly on both sides, then spread one side with butter.

2. Arrange the apricot halves and sliced Stilton onto the toasted bread, squashing the apricots down slightly with a fork.  Sprinkle a teaspoon of sugar over the top of each toast.

3. Grill until the cheese melts and the sugar begins to caramelise.  Cool for a moment, decorate with mint leaves, then serve.

British Cheese Board. www.britishcheese.com

Cook’s tip: Try using Wensleydale with apricots or with pear & ginger, or try Stilton with cranberries instead.

We have even more fantastic seasonal recipes in each issue of our magazine. Click here to subscribe now!

 

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.