Stilton, mango and honey ciabatta with a king prawn salad

This perfect, posh cheese on toast goes hand in hand with a fresh prawn salad

This perfect, posh cheese on toast goes hand in hand with a fresh prawn salad

This recipe is inspired by one of my father’s many kitchen creations, adapted into a light, fuss-free Summer supper. A posh cheese on toast!

Cheese and fruit are a well known combination, but there are so many mis-guided concoctions on our supermarket shelves. For me, the sight of overly sweet dried cranberries, hammered into the side of a lovely mature piece of cheese is a crime against good food! Despite that, the sweet but tangy mango and lemon in this recipe works perfectly with the power of any blue cheese, finished beautifully with a drizzle of runny honey.

To make the dish fit for a simple homemade main course, I’ve chosen to add a really quick dressed salad with cooked king prawns.

Stilton and mango, the Wisdom family hereby patents the combination!

Stilton, mango and honey ciabatta with a king prawn salad

  • Servings: 4
  • Difficulty: easy
  • Print
Ingredients:

  • 2 long white ciabatta rolls
  • 1 lump mature stilton
  • 1 ripe mango
  • 2 handfuls pine nuts
  • 24 cooked king prawns
  • runny honey for drizzling
  • mixed leaf salad of choice
  • 1 lemon
  • balsamic vinegar for drizzling
  • extra virgin olive oil for drizzling
  • salt and cracked black pepper for seasoning

Method:

  1. Slice the ciabatta rolls in half lengthwise and arrange evenly on tin foil ready for the grill.
  2. Season the ciabatta rolls with coarse rock salt, cracked black pepper, drizzled olive oil, balsamic vinegar and a little grated lemon rind.
  3. Slice the stilton and arrange on top of the ciabatta rolls before placing under a pre-heated grill until the stilton is melted and nicely browned, the ciabatta toasted. Meanwhile, toast the pine nuts in small dry frying pan over a moderate heat until gently browned.
  4. Peel and slice the mango into chunky strips, laying them over the top of the stilton.
  5. Scatter the toasted pine nuts over the top of the stilton and mango ciabatta.
  6. Drizzle the honey lightly over the dish.
  7. Dress a mixed leaf salad with olive oil, balsamic vinegar, salt and cracked black pepper.
  8. Place a small salad portion each side of the ciabatta and top with three king prawns each side.
  9. Finish the dish with a little drizzle of lemon juice and a good helping of cracked black pepper.
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