Ingredients
- 1 thick slice granary bread
- Bertolli spread
- 200g baked beans in tomato sauce
- 30g mature cheddar, coarsely grated
Method
Put the baked beans and their sauce in a small saucepan. Heat gently for about 4–5 minutes, stirring occasionally, until piping hot. Avoid boiling vigorously, which can split the beans and make the sauce too thick.
Meanwhile, toast the bread until golden on both sides. Spread with the Bertolli, taking it right to the edges.
Cut the buttered toast into bite-sized squares, about 2–3cm across, leaving the crusts on. Arrange the squares together on a plate.
Spoon the hot beans and sauce evenly over the toast. Sprinkle cheese over beans immediately so it melts.
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