Posh Port cheesy mouse traps



Port Larder Apricot and Date chutney

Thick cut bread

Grated cheese

Freshly grated black pepper


Set your oven to grill and preheat to 200°C.  Make sure the rack is at the top of the oven.

Toast the bread to quite crispy.  Spread with generous amounts of Port Larder Apricot and date chutney, then add a good handful of grated cheese.

Place on baking tray and grill till lightly golden, around 5 minutes.  Crack some black pepper over top.


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