Bruschetta with tomato chutney and mozzarella cheese

This is super easy and a really good way to use up the end of a jar of chutney. For this recipe I used mozzarella cheese because I had it in the fridge. You can substitute it for another cheese. 

If you’re in Chiang Mai, don’t panic there are some seriously good cheeses that are locally produced and are sold at markets – they are about half the price of the imported ones you’ll find in the supermarkets.

Prep time: 10 mins

Ingredients:

A baguette – or any bread you have

Little Spoon Tomato Chutney

Mozzarella cheese (a generous helping - so 100g or more)

A pinch of freshly chopped chili (this is optional)

Clove of fresh garlic, peeled (optional)

A tablespoon of Olive Oil (avocado oil would be an excellent alternative, as would a gentle nut oil)

Slice the bread into 1 cm thick slices and toast.  If you have an oven, just put the whole lot in on a baking tray (if you don’t have an oven, just use a toaster or a dry frying pan).  Once the bread is toasted, remove from the oven. 

Smash the garlic and mix with the oil. Then drizzle the mixture onto the freshly toasted bread.

In a bowl, mix the tomato chutney with the chilies and spoon the mixture on to the slices of bread.  Give a good covering per slice.  Crumble a small amount cheese on top and you’re done!

Best enjoyed with a big bowl of salad.