Port Larder Apricot and Date chutney
Thick cut bread
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.