Crispy Cheese Toast with Smoky Tomato Jam and Basil

Ingredients

• •4 slices crusty sourdough bread
• •1 cup shredded sharp cheddar cheese
• •1/4 cup grated Parmesan cheese
• •2 tablespoons unsalted butter, softened
• •1 tablespoon olive oil
• •2 cups cherry tomatoes, halved
• •1 teaspoon smoked paprika
• •1 tablespoon honey
• •1 clove garlic, minced
• •1 tablespoon balsamic vinegar
• •1/4 teaspoon red chili flakes (optional)
• •Salt to taste
• •Freshly ground black pepper to taste
• •Fresh basil leaves for garnish

Instructions

1. 1

   Heat olive oil in a medium saucepan over medium heat.

2. 2

   Add halved cherry tomatoes, garlic, smoked paprika, honey, salt, and red chili flakes if using. Stir to combine.

3. 3

   Cook the mixture for about 15 minutes, stirring occasionally, until the tomatoes break down and the jam thickens slightly.

4. 4

   Add balsamic vinegar to the pan and cook for another 2 minutes. Remove from heat and let cool.

5. 5

   Preheat a skillet or grill pan over medium heat.

6. 6

   Spread a thin layer of softened butter on one side of each slice of sourdough bread.

7. 7

   In a small bowl, combine the cheddar and Parmesan cheeses.

8. 8

   Sprinkle the cheese mixture evenly on the unbuttered side of two slices of bread.

9. 9

   Top with the remaining slices of bread, buttered side facing out.

10. 10

    Place the sandwiches in the skillet or grill pan and cook for 3-4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.

11. 11

    Remove the cheesy toast from the skillet and carefully cut each slice into halves or quarters.

12. 12

    Serve warm with a dollop of the smoky tomato jam on top and garnish with fresh basil leaves.