- Prep time
- 10 minutes
- Cooking time
- 5 minutes
- Serves 4
- A great brunch recipe or perfect for a light lunch. Change up your topped toast with the addition of brie, pecans, rocket and chutney
- 4 medium thick slices of bread
- 4 handfuls of rocket
- 125g Brie, thinly sliced
- Salt and pepper
- 4tbsp Classic Cheese Board Chutney
- 20g pecan nuts, chopped
- 200g cherry tomatoes
Place the bread slices on a metal rack and place under the grill for 1-2 minutes until lightly golden.
Remove the bread from the grill, turn over and top the untoasted side of each piece of bread with a handful of rocket.
Gently cover the rocket with the Classic Cheese Board Chutney. Arrange the slices of Brie in a single layer on top of the chutney and lightly season with salt and pepper.
Grill until the Brie starts to melt, 1-2 minutes. Do not overcook as the rocket will begin to wilt. Finally, top with chopped cherry tomatoes, a sprinkling of black pepper and chopped pecan nuts.