Cheese on toast

Ingredients

• 2 slices granary bread
• Bertolli spread
• 140g mature cheddar, coarsely grated
• 1 tsp Worcestershire sauce
• 1 finely-chopped spring onion (optional treat)

Method

Preheat the grill to medium-high. Lay a sheet of foil in the grill tray under the metal rack.

Keeping the slices whole and leaving the crusts on, lightly toast the bread on both sides, allowing roughly 1–2 minutes per side. The surfaces should feel dry and be just starting to colour, with the centres still soft.

Remove the toast from the grill. Spread the upper surface of each slice with Bertolli, taking it right to the edges.

If using spring onion, scatter over the two roads of toast. Divide the grated cheddar equally between the slices. Scatter it into a thick, even layer, covering the corners and edges rather than piling it in the middle. Sprinkle half a teaspoon of Worcestershire sauce evenly over each round.

Grill for about 4–6 minutes, watching closely, until all the cheese has melted and the surface is bubbling with golden-brown patches. Rotate the pan if needed for even browning. If the top colours before the cheese has melted through, move the pan down a shelf.

Transfer to a chopping board and leave for 1 minute so the cheese settles slightly. Use a sharp knife to trim off all the crusts, removing as little bread as possible, then cut each round into four even fingers. Serve straight away.