The new Russet Squire from Curds and Croust is a glorious soft cheese that has been bathed in cider. It’s full bodied and absolutely wonderful served on a cheese tray.
Given the recent cold snap we decided that for breakfast, before heading out in the snow a warm cheesy meal was needed. I’d read the Russet Squire from Curds and Croust is also good served warm (baked like camembert) so thought this recipe would be perfect. Also sometimes the best way to enjoy cheese is the simplest way, melty and gooey and between two slices of bread.
Russet Squire Grilled Cheese
- 4 slices of bread we used a thick sliced bread, I would suggest you do the same
- Olive spread
- Curds and Croust Russet Squire Cheese sliced generously
- Smoked bacon cooked
- Chilli chutney or chilli jam
Cover one side of each of the slices of bread with olive spread, generously and right to the edges.
Heat a pan on a medium heat. When the pan is ready, put two slices of bread in butter slice down.
Pack this side with cheese and the bacon. The trick is to leave until very gooey and the bread golden. Cheese leakage may occur but it’s a small price to pay!
I then added my Chilli Chutney to the other side of the other buttered bread slices.
Put these second slices of bread on top of the ones in the pan, butter side up, chilli chutney touching the bacon.
Flip the toasties gently; a two-spatula approach is needed, then allow to cook for a few minutes.
It took a grand total of about 10 minutes to cook. Just keep an eye on it, but also be patient, try not to cook on too high a heat.
Then slice on serving and enjoy!
If you don't like chilli, onion chutney would work too. This full bodied cheese needs something sweet to cut through it.
This is a very decadent meal, whether you have it for breakfast, lunch or dinner. But I can assure you it’s worth it. Russet Squire is available to buy from this week, if you’re a soft cheese fan check it out, it won’t disappoint.
Are you a grilled cheese fan? Would you give my recipe a go? Let me know in the comments,
P.S. Recipe collaboration with Curds and Croust. As ever all words, photos and opinions are my own.