Paul A Young's chocolate, cheese and anchovies on toast recipe
The master chocolatier Paul A Young has brought us a twist on a cheesy classic. Do you think this could be your next morning love affair?
Paul’s tips: feel free to pimp it up with different cheeses or chilli and it can even be made into a toasted sandwich. It’s great made from French toast for the best brunch ever.
Ingredients
- 4 slices of good quality thick sliced white bread
- 20 soft salted butter
- 80 70 to 75% cocoa solids dark chocolate
- 1 tin of anchovy fillets (salted or in oil)
- 150 unpasteurized or very mature cheddar cheese
- 25 freshly grated Parmesan
- 4 slices of good quality thick sliced white bread
- 20 soft salted butter
- 80 70 to 75% cocoa solids dark chocolate
- 1 tin of anchovy fillets (salted or in oil)
- 150 unpasteurized or very mature cheddar cheese
- 25 freshly grated Parmesan
- 4 slices of good quality thick sliced white bread
- 20 soft salted butter
- 80 70 to 75% cocoa solids dark chocolate
- 1 tin of anchovy fillets (salted or in oil)
- 150 unpasteurized or very mature cheddar cheese
- 25 freshly grated Parmesan
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
1) Pre-heat your grill for five minutes.
2) Butter the bread right to the edges.
3) Chop the chocolate into very small pieces and cover the bread slices evenly.
4) Lay two anchovy fillets in a cross onto each slice.
5) Grate over the cheese so it spills over the edges and grind the pepper on top.
6) Grill until the cheese is very golden and bubbling.
7) Eat and enjoy my favourite brunch, snack or lunch with a huge mug of tea.
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