4 slices bread or 24 thin slices of baguette
250g mixed cheese such as Cheddar, stilton, gruyere, brie, goat’s cheese etc, grated or crumbled
2 tablespoon Milk
2 spring onions, finely chopped
3 tablespoon fruit chutney
Preheat the grill to medium. Grill the bread on one side.
Put the grated cheese or crumble cheese into a bowl and beat with the milk, add the mustard and Worcestershire sauce and spring onions. Cream until well combined. Spread onto the uncooked side.
Place the toasts onto a baking tray and cook under the grill until the cheese is bubbling, trim each slice into 6 rectangle fingers, spoon a little fruit chutney onto each finger, arrange on a serving plate and eat whilst still warm.
To freeze ahead:Complete the recipe up to the end of step 2.
Freeze on a tray, then once frozen, pack into an airtight container, label and freeze for up to 3 months.
To use: Cook the toasts from frozen and complete the recipe from step 3.