Vintage Cheddar Prosciutto Toasties With Spicy Tomato Eggplant Relish

For those who prefer to skip the eggs for breakfast, this open toasty is for you.

The ingredient of Vintage Cheddar Prosciutto Toasties With Spicy Tomato Eggplant Relish

• 4 thick slices sourdough bread
• 8 slices good quality prosciutto
• 1 cup 120g coarsely grated vintage cheddar
• thyme sprigs to serve
• 4 vine ripened tomatoes stalks removed halved
• 1 tbsp olive oil plus extra to drizzle
• 1 2 red onion finely chopped
• 2 garlic cloves finely chopped
• 2 red capsicums
• 1 2 eggplant cut into 1cm thick slices
• 100ml tomato passata sugo see note
• 1 2 cup 125ml apple cider vinegar
• 2 tbsp white wine vinegar
• 1 3 firmly packed cup 80g brown sugar
• 1 2 tsp mustard powder
• 1 tsp smoked paprika pimenton
• 1 2 tsp dried chilli flakes
• pinch all spice
• 1 thyme sprig leaves picked

The Instruction of vintage cheddar prosciutto toasties with spicy tomato eggplant relish

• preheat the oven to 120u00b0c
• for the tomato and eggplant relish place tomato cut side up on a baking tray drizzle with oil and season roast for 2 hours or until softened heat 1 tablespoon oil in a large saucepan over medium heat add the onion and cook for 5 minutes add garlic and cook stirring frequently for a further 5 minutes or until soft add roasted tomato and stir to combine then remove from heat and set aside
• preheat the grill to high
• cut capsicums in half lengthways remove stalk membrane and seeds and place cut side down on a baking tray grill for 10 minutes or until skins are charred and blackened transfer to a bowl and cover with plastic wrap set aside for 10 minutes then when cool enough to handle remove blackened skin cut the flesh into chunks and add to the tomato mixture
• drizzle the eggplant slices with olive oil and sprinkle with sea salt then place on a hot barbecue or chargrill pan and cook for 3 minutes each side or until flesh is soft and golden remove from heat and set aside to cool remove skin then cut or tear the flesh into rough pieces and add to the tomato mixture add remaining relish ingredients to the saucepan and simmer over medium heat stirring occasionally for 5 6 minutes reduce heat to low and simmer gently stirring occasionally for 1 1 2 hours or until thickened reduced by half to three quarters and most of the larger lumps of vegetables have broken down remove saucepan from heat and set aside to cool
• to assemble the toasties preheat the grill to medium high
• toast the bread until lightly golden spread 2 tablespoons relish on each slice of toasted bread and top each with 2 slices prosciutto sprinkle generously with grated cheddar then season and garnish with a thyme sprig grill for 2 3 minutes until cheese is golden and bubbling
• serve toasties immediately with extra relish on the side

Nutritions of Vintage Cheddar Prosciutto Toasties With Spicy Tomato Eggplant Relish

fatContent: 478 239 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 40 grams carbohydrates
fibreContent: 28 grams sugar
proteinContent: n a
cholesterolContent: 26 grams protein
sodiumContent: 47 milligrams cholesterol

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