Makes: 24
Prep Time: 10 MINS
Cook Time: 20 MINS
Temp: 180°C
Ingredients
6 slices of bread 55g (2oz) butter or margarine Toppings: 110g (4oz) cream cheese 110g (4oz) smoked salmon pâté or smoked salmon trimmings 15-30ml (1-2tbsps) chopped dill or coriander salt and black pepper 140g (5oz) cheddar cheese, grated
Method
Butter one side of the bread.
Mix together the cream cheese, pâté or smoked salmon, herbs and seasoning.
Spread on the unbuttered side, slice into quarters and sprinkle with grated cheese.
Place on a wire grid over the roasting/grill pan and cook at 180°C for 20 minutes until golden brown.
Topping Variations:
Ham and Pineapple
110g (4oz) cream cheese, 110g (4oz) cooked ham,
200g small tin pineapple (drained and finely chopped).
Mix together and spread as above.
Mushroom
150g tub of mushroom pâté, Or 110g-170g (4-6oz) assorted chopped mushrooms (lightly fried in 30g (1oz) butter), 110g (4oz) cream cheese, garlic (optional).
Mix together and spread as above.
Almond and Cranberry
110g (4oz) cream cheese, 55g (2oz) fresh cranberries,
55g (2oz) flaked almonds, 15g (½oz) butter.
Microwave the cranberries and almonds with butter for 3-4 minutes until lightly browned, cool and mix with cream cheese.
Cook’s Tip
These toasties really take advantage of the CircoTherm grilling function which uses a slightly higher temperature. Place them on the grid over the universal pan. The buttered side achieves a crisp golden finish whilst the topping is melted and golden.