Recipes
Recipe: Cheesy Tomato Hot-Honey Toasts
![Recipe: Cheesy Tomato Hot-Honey Toasts](/assets/img/blank.gif?v=1725641500#https://m1.quebecormedia.com/emp/sah_prod/c0ad613edb0d96ed9efe283f3a0053ae00b5633c/cheesyhothoney.jpg)
Recipes
Recipe: Cheesy Tomato Hot-Honey Toasts
Top Chef Canada judge and camping lover Chris Nuttall-Smith wants you to rethink your camping repetoire with this recipe from his new cookbook, Cook It Wild.
Serves 4 to 6.
AT HOME
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1⁄4 cup mild honey (such as clover or wildflower)
- 1 Scotch bonnet chili, halved and seeded (see note)
AT CAMP
- 2 large ripe, flavourful tomatoes, sliced
- 1⁄2 lb burrata or stracciatella cheese
- Prepared hot honey (thawed)
- Kosher salt
- 1⁄2 baguette or country sourdough loaf, thinly sliced
- 2 tbsp best-quality olive oil (thawed)
AT HOME
Mix the hot honey
Using a mortar and pestle, spice grinder or a random heavy object, crush the coriander and fennel seeds into a coarse mixture. In a small saucepan or microwaveable bowl, combine the crushed seeds and honey.
Add the chili – half of it if you’re spice averse or all if you like things very hot.
Set a pan over medium-high heat or micro- wave the bowl on high power, bring the honey mixture to a boil, then remove from the heat. Let the mixture steep for 1 hour, then remove and discard the chili.
Transfer the mixture to a leakproof condiment bottle and refrigerate or freeze. (It will keep for 2 months if frozen.)
AT CAMP
Set out the fixings
Prepare a platter with thick, sloppy slices of tomato, the cheese, hot honey, and a little dish of salt.
Drizzle or brush both sides of bread slices with olive oil, then toast each side over a fire or in a pan, watching carefully so they don’t burn.
Transfer the bread to the platter and serve immediately. The cheese keeps up to 4 days if kept cold; the hot honey keeps 2 weeks if unrefrigerated.
Note: The spice from Scotch bonnets lingers. For best results, wear kitchen gloves while prepping the chili, and wash your board and knife well when you’re done.
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