Cheese Soufflé Toasts with Tomato and Chilli Jam

Makes 24


3 slices thick white bread (from a good bakers)

40g / 1 ½ oz full fat cream cheese                                                                                           

75g / 3oz butter

75g / 3oz grated cheddar cheese

1 large egg white

Salt and freshly ground black pepper

Dusting of paprika to serve

Using a 4cm / 1 ½ cutter stamp out 24 discs.  Line a baking sheet with baking parchment and preheat the oven to 220C / Fan 200C / gas 7.  Melt the cream cheese, butter and cheddar in a pan on a low heat until completely melted.  Whisk the egg white until stiff and fold into the cheese mixture.  Season with salt and pepper.

Dip each round of bread into the mixture and place on the lined sheet.  Bake for about 10 minutes until golden brown and puffed up.  Serve warm topped with a little chilli jam and a dusting of paprika.

To get ahead:The soufflés can be made up to a day ahead and reheated.

To freeze:The uncooked soufflés can be frozen up to 1 month ahead.  They can be cooked from frozen but will take 5 minutes longer

Tomato and Chilli Jam

Makes 3-4 jars


1.8kg / 3lb 15oz ripe tomatoes, blanched in boiling water and peeled

1 large onion, chopped

6 mild red chillies , deseeded and chopped

450g / 1lb caster sugar

1 tbsp salt

300ml/ ½ pint malt vinegar

Halve and chop the peeled tomatoes.  Put into a preserving pan with their juices and the rest of the ingredients except the vinegar, then bring to the boil, stirring until the sugar has dissolved.  Simmer for 1 ½ hours, then add the vinegar and bring back to the boil.  Cook for 15-20 minutes, stirring often, until the mixture is pulpy and you can see the base of the pan when you draw a spoon through it.

Fill your jars to the brim, cover with a wax disk and screw the lids on tightly.  Label when cold and store in a dark place until needed.

To get ahead:The jam is best made a month before use and will keep up to a year.

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