White Stilton and Apricot Toasts


Blended cheeses such as White Stilton with Apricots are particularly popular at Christmas, so if you have any going spare, combine them with your leftover festive panetonne to make a tasty sweet treat.

4 thick slices brioche, chollah, bun loaf or panetonne
butter, for spreading
1 x 411g can apricot halves in natural juice, drained
100g (4oz) white Stilton with apricots, sliced
4 heaped teaspoons light or dark muscovado sugar
mint leaves, to decorate (optional)
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 caramelise. Cool for a moment, decorate with mint leaves, then serve.