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Green chutney cheese toast is less a complicated recipe than a useful assembly. The chutney supplies herbs, acidity and heat; the cheese softens those edges and turns the toast into something substantial.

Broiling is the key moment. The bread should be close enough to the heat for the cheese to bubble and color, but not so long that the edges burn before the center is ready.

Serve whole slices for a quick snack or cut them into small squares for canapés. The dish is best straight from the broiler, while the cheese is still fluid and the bread remains crisp underneath.

Ingredients

• 4–6 slices bread
• 1–2 teaspoons green chutney per slice
• 1 thin slice mozzarella per slice

Method

Heat the broiler. Spread each slice of bread with a thin, even layer of green chutney, then cover with mozzarella. Arrange on a baking sheet and broil until the cheese bubbles and begins to brown. Watch closely, remove promptly, and serve immediately whole or cut into small squares.