Cheesy Tomato Hot-Honey Toasts
I am a sucker for fire-grilled sourdough, smoky and golden and just slightly charry in places, brushed with a glimmer of olive oil. Set it out with high-season tomatoes, a bit of Scotch bonnet honey and chopped burrata—the chopping makes the cheese even more voluptuously creamy. It’s a simple platter that you can serve while camping, but it’s wonderfully effective. Everyone’s drunk on goodness for the rest of the day.
This recipe was excerpted from ‘Cook It Wild' by Chris Nuttall-Smith. Buy the full book on Amazon.
The spice from Scotch bonnets lingers. For best results (and less capsicum-in-the-eyeball-induced hyperventilating), wear kitchen gloves while prepping the chile, and wash your board and knife well once you’re done.
The cheese keeps up to 4 days, kept cold; the hot honey keeps up to 2 weeks, unrefrigerated.
Recipe notes
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