Topless rye with goat's cheese and pear chutney
By: Tonia Buxton From: Beauty And Feast
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Topless rye with goat's cheese and pear chutney
- Prep time:
- 20 mins
- Cook time:
- 5 mins
- Serves:
- 3
Classy open-faced rye sandwiches from Tonia Buxton with an appetising rocket, spinach, Parma ham and melted goat's cheese topping
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Tips and suggestions
- Drink with...
- Sancerre
Ingredients
- 3 slices good quality rye bread
- good handful of Rocket
- good handful of spinach leaves, stalks trimmed
- 3 slices Parma ham
- 125g Goats cheese, crumbled or sliced
- 50g Sun-dried tomatoes, sliced
- 3 tbsp pear chutney
- Roast Vegetable Crisps, to serve
For the dressing:
- 3 tbsp extra virgin Olive oil
- 1 tsp clear Honey
- 1 tbsp Cider vinegar
- 2 tbsp Balsamic vinegar
- 1 tsp Dijon Mustard
- freshly ground salt and black pepper
Method
1. Preheat the grill to medium-hot.2. Put all the dressing ingredients in a screw-top jar and shake well.
3. Place the rye bread slices on plates. Layer a few leaves of rocket and baby spinach on each slice.
4. Next add a slice of Parma ham and then the goat's cheese.
5. Place under the grill until the cheese melts.
6. Put the semi-dried tomatoes and the remaining rocket and spinach in a bowl. Spoon over enough dressing to just coat the leaves, and toss to mix.
7. Spoon a little Pear Chutney over the melted cheese.
8. Serve with the salad and Roast Vegetable Crisps.
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