This recipe comes to us from Erin of Naturally Ella
FOR THE CHUTNEY
- 2 pears (see note)
- 1 tablespoon olive oil
- ¼ cup diced red onions
- 2 teaspoons minced ginger
- 2 tablespoons apple cider vinegar
- 4 pitted and chopped Medjool dates
- ¼ teaspoon salt
- ½ teaspoon cinnamon powder
- zest from 1 lemon
- ¼ cup water
- ⅛ teaspoon red chili flakes (optional)
FOR THE SANDWICH
- 1 tablespoon butter, softened
- 2 slices Dave's Good Seed Bread
- 3 ounces sliced sharp white cheddar cheese (see note)
FOR THE MICROGREENS (optional)
- 1/2 cup arugula microgreens
- 2 teaspoons olive oil
- squeeze lemon juice
- To make chutney, start by peeling (1), coring (2), and chopping the pears into cube. Heat a pot over medium-low heat and add the diced onions, cooking until fragrant, 5 to 6 minutes.
- Stir in the ginger and follow with apple cider vinegar. Stir up any stuck onion pieces.
- Add in the pears, dates, salt, cinnamon powder, zest, water, and chili flakes if using (4).
- Continue to cook, stirring occasionally, until the pears softened and the mixture thickens up (5), 15 minutes or so. If the chutney is too thick, add a splash or two of water as it cooks.
- Preheat broiler. Butter each slice of bread and place on a sheet tray. Bake the bread under the broiler, flipping once, until just starting to crisp. Keep an eye on the toast- this will happen quickly.
- Remove bread from oven and smear on 2-3 tablespoon of chutney and follow with the slices of cheese. Place back under the broiler and cook until cheese is melting and bubbly, 60-90 seconds (again, goes fast- keep an eye on it!)
- Toss the microgreens with the olive oil and lemon juice, then top toast before serving.
Notes: When making chutney I prefer the Bartlett varieties or any other variety that holds shape when cooked.
Recipe makes 2 servings