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Mini Cheese, Pineapple and Chilli Jam Toasties
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Serves: 6
It’s so easy to impress your guests with these mini cheese, pineapple and chilli jam toasties from chef Tom Kerridge. Inspired by the retro party classic, cheese and pineapple on a stick, they’re sure to be a hit. Crusty M&S Collection baguette slices are topped with red chilli chutney, sweet and juicy pineapple, and, of course, plenty of melted cheese. They might be bitesize, but they’re big in flavour, and a plate of these never stays full for long.
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Ingredients
- 1 M&S Collection sourdough baguette, sliced into 12 thin slices
- 30g butter, softened
- 2 tbsp M&S red chilli jam
- 100g M&S pineapple, finely diced
- ½ small red onion, finely diced
- ½ red chilli, halved and sliced
- 2 tbsp coriander leaves, roughly chopped
- 100g cheddar, grated
Method
Step 1
Heat the grill to medium. Spread the sliced baguette over a baking sheet and grill for 2-3 mins on each side, until lightly toasted.
Step 2
Remove the tray from the oven and spread each piece with softened butter then spoon a little chilli jam onto each and spread evenly.
Step 3
Put the pineapple, red onion, chilli and coriander into a small mixing bowl, season with a pinch of salt and some freshly ground black pepper then mix well. Pile around 1 heaped tbsp onto each slice of baguette.
Step 4
Sprinkle each with a little pile of cheddar and return to a high shelf under the grill, cook for around 6 mins or until the cheese is golden and melted.
Step 5
Carefully transfer to a serving plate and enjoy while they’re still warm.
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