Ingredients
- Port Larder Apricot and Date chutney
- Thick cut bread
- Grated cheese
- Freshly grated black pepper
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Method
- Set your oven to grill and preheat to 200°C
- Make sure the rack is at the top of the oven
- Toast the bread to quite crispy
- Spread with generous amounts of Port Larder Apricot and date chutney, then add a good handful of grated cheese
- Place on baking tray and grill till lightly golden, around 5 minutes
- Crack some black pepper over top
