Ingredients

• 1 onion
• chopped
• 1 tbsp olive oil
• 1 red pepper
• chopped
• 1 garlic clove
• crushed
• 2 tsp brown sugar
• knob of butter
• splash balsamic vinegar
• 1 tbsp wholegrain mustard
• 4 tbsp Greek yoghurt
• 2 slices of ciabatta bread
• toasted
• 55g/2oz Edam cheese
• grated

Directions

• Preheat the grill to its highest setting.
• For the chutney
• heat the oil in a saucepan on a medium heat place the onion
• red pepper and garlic into it and fry for five minutes
• to soften.
• Add the brown sugar to the saucepan and cook for a further ten minutes
• stirring regularly.
• Add the butter and vinegar to the saucepan and cover
• allowing to cook gently for 5-10 minutes.
• Meanwhile
• for the cheese on toast
• mix together the mustard and Greek yogurt in a bowl
• then spread onto the slices of toasted ciabatta.
• Sprinkle the cheese on top and place under the grill to cook for 2-3 minutes
• or until the cheese has melted and is bubbling.
• Remove the cheese on toast from the grill and place on a serving plate
• with a spoonful of the chutney.