Sunday, December 21, 2014


serves one

3 tablespoons olive oil 
3 slices white bread 
3½ oz. Stilton, sliced
1 plum tomato, sliced
3 rashers smoked streaky bacon 
3 sprigs fresh chervil, to garnish

Preheat the grill to medium. Heat a griddle pan until smoking hot. Drizzle each slice of bread with a tablespoon of olive oil and chargrill each slice on both sides. Remove from the heat and lay the sliced Stilton on top, followed by the sliced tomato. Place under the grill and cook until the cheese is melted and bubbling. Place the bacon onto a baking sheet and grill until crisp. To serve, cut the bacon rashers in half and place on top of the cheese toast. Serve garnished with fresh chervil.

bacon recipe source: Richard Phillips, Ready Steady Cook, BBC-Food

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