Bubbling Sparkenhoe Red Leicester – cheese-maker David Clarke’s recipe
Cheese-maker David Clarke of Leicestershire Handmade Cheese has a favourite way to cook Sparkenhoe red Leicester: it makes the best cheese on toast! Read on below for his specific instructions.
This recipe is one in a collection of recipes gleaned by The Courtyard Dairy from the cheese-makers themselves, detailing how they love to make amazing dishes with the odds and ends of cheese!
Ingredients (for two people)
4 slices farmhouse bread
3 tomatoes (sliced thinly)
200g Sparkenhoe red Leicester (grated)
1 medium onion (sliced thinly)
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Method
Toast the bread both sides.
Add the tomatoes thinly sliced on top of the toasted bread.
Cover with the grated Sparkenhoe red Leicester.
Thinly slice the onion and sprinkle liberally ontop of the cheese.
Bake in an oven (180c) until the onions start to brown.
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Andy and Kathy’s comment
One of the best cheese-on toasts I’ve ever had! For even more bite use the vintage version of Sparkenhoe aged to 18-months!
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Click here to buy Sparkenhoe Vintage red Leicester online via mail order by The Courtyard Dairy.
