This recipe comes to us from Erin of Naturally Ella

Ingredients:

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

Instructions: 

  1. 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.
  2. Stir in the ginger and follow with apple cider vinegar. Stir up any stuck onion pieces.
  3. Add in the pears, dates, salt, cinnamon powder, zest, water, and chili flakes if using (4).
  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.
  5. 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.
  6. 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!)
  7. 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