Ingredients Jump to Instructions ↓

  1. 4 thick slices brioche, chollah, bun loaf or panettone Butter, for spreading

  2. 1 x 411g can apricot halves in natural juice, drained

  3. 100g (4oz) white Stilton with apricots, sliced

  4. 4 heaped tsp light or dark muscovado sugar Mint leaves, to decorate

Instructions Jump to Ingredients ↑

  1. Preheat the grill. Toast the bread lightly on both sides, then spread one side with butter. 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. Grill until the cheese melts and the sugar begins to caramelize. Cool for a moment, decorate with mint leaves, then serve.


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