Pear Chutney Cheese Toast

11.24.15

Hello! You've landed on an older recipe. Sometimes the older recipes aren't written as clearly as they should be or something might need to be clarified. If something seems confusing or a question arises, send me an email and I'll help!

Jump to Recipe·Print Recipe

I hesitated posting another cheese toast recipe because it would be easy to think that toast has been played out. There are probably 100's of variations of avocado toast (which, I've never had- the avocado never makes it past the waiting for the bread to toast), toast cookbooks, and even restaurants serving toast. Over the past few years, originally a simple breakfast treat, has become one of the 'it' recipes. I like my toast one of three ways: with peanut butter, with honey/butter, or with cheese. The latter started with a visit to the ferry building and cheese toasties which I created at home. The obsession has spilled over in to today's recipe where the onions are ditched for pear chutney.

Print

Pear Chutney Cheese Toast

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Erin Alderson
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 2 servings 1x

Ingredients

Scale

Chutney:
2 pears (see note)
1 tablespoon olive oil
¼ cup diced red onions
2 teaspoons minced ginger
2 tablespoons apple cider vinegar
4 pitted and chopped Medjool dates
¼ teaspoon salt
½ teaspoon cinnamon powder
zest from 1 lemon
¼ cup water
⅛ teaspoon red chili flakes (optional)
1 tablespoon butter, softened
2 slices Dave's Good Seed Bread
3 ounces sliced sharp white cheddar cheese (see note)

Microgreens (optional)

1/2 cup arugula microgreens
2 teaspoons olive oil
squeeze lemon juice

Cook Mode Prevent your screen from going dark

Instructions

To make chutney, start by peeling (1), coring (2), and chopping the pears into cubes. Heat a pot over medium-low heat and add the diced onions, cooking until fragrant, 5 to 6 minutes. Stir in the ginger and follow with apple cider vinegar. Stir up any stuck onion pieces.
Add in the pears, dates, salt, cinnamon powder, zest, water, and chili flakes if using (4). Continue to cook, stirring occasionally, until the pears softened and the mixture thickens up (5), 15 minutes or so. If the chutney is too thick, add a splash or two of water as it cooks.
Preheat broiler. Butter each slice of bread and place on a sheet tray. Bake the bread under the broiler, flipping once, until just starting to crisp. Keep an eye on the toast- this will happen quickly.
Remove bread from oven and smear on 2-3 tablespoon of chutney and follow with the slices of cheese. Place back under the broiler and cook until cheese is melting and bubbly, 60-90 seconds (again, goes fast- keep an eye on it!)
Toss the microgreens with the olive oil and lemon juice, then top toast before serving.

Notes

+ When making chutney I prefer the Bartlett varieties or any other variety that holds shape when cooked.

Step by Step

Variations for the Pear Chutney Toast

Cheeses: A sharp cheddar cheese is awesome here but you can also use manchego, smoked gouda, or even tallegio. Your want a cheese that can match the flavor of the chutney.

Chutney Base: Since it's fall, I usually will either make apple or pear chutney. However, in the summer, it's all about tomato chutney.

Make it a meal: As with the occasional grilled cheese, this toast is also good with a fried egg on top.

Featured Ingredient: Dave's Good Seed Bread

There are a few things I have yet to master and most of them are in the realm of baking. I love bread that is packed with seeds and Dave's Good Seed Bread always hits the spot. I especially love it as a base for toast (like this recipe or the original cheese toastie recipe) but the bread also works well with grilled cheese such as:

Pistachio-Parsley Pesto Grilled Cheese
Harissa and Egg Grilled Cheese
Hummus and Grilled Cheese

Pear Chutney Cheddar Toast

4 comments on “Pear Chutney Cheese Toast”

Crista says:

11.25.15 at 6:06 pm

yes! i love this!
i love Dave's bread, and I keep it at home, I'm making these toasts.....

Reply
Kelley says:

11.27.15 at 2:16 pm

I haven't had cheese toast since I was a kid, but I LOVED it then. Maybe it's time to re-acquaint myself.

Reply
Faith says:

02.2.20 at 3:55 pm

This was delicious

Reply
Bonnie says:

04.9.21 at 5:41 pm

Just made this. Tastes great! Thanks for the recipe. 🙂

Reply

hi.

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often.

Virtual hugs, Erin (aka: e.l.l.a.)

A NATURALLY NEWSLETTER