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Cut a deep hollow in each roll and remove bread from centre. Brush insides with oil
Season with salt and pepper
bake in oven for 5 mins till crisp
spoon chutney into rolls. Take off any rind from goats cheese and place in rolls
put thyme sprig on top and season
wrap foil round rolls leaving cheese uncovered
Bake for 15-20 mins
Remove foil for last 5 mins
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Cheese and chutney melt
Submitted by Julie Sutton 11 June 2009
serve with a green salad
Ingredients
4 large crusty bread rolls,2 tbsp olive oil,4 tbsp tomato chutney,4 small goats cheese,4 sprigs thyme
Method
Heat oven to 190'cCut a deep hollow in each roll and remove bread from centre. Brush insides with oil
Season with salt and pepper
bake in oven for 5 mins till crisp
spoon chutney into rolls. Take off any rind from goats cheese and place in rolls
put thyme sprig on top and season
wrap foil round rolls leaving cheese uncovered
Bake for 15-20 mins
Remove foil for last 5 mins
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
