Cheese on toast, although one of my favourites, can get a bit boring. So why not liven it up with some delicious capers?
Let’s talk capers. Capers are really salty but you can’t eat them raw. Although they grow in the summer in the Mediterranean from May until September that’s not necessarily when you eat them. Capers are picked before they flower, potted in vinegar and preserved. The preservation process brings out the taste, softens them and makes them the excellent delicacy that they are.
Capers go really well with cheese, and on toast with melted cheese they are a match made in heaven.
I live in Menorca which is where I first tasted cheese on toast topped with capers, many years ago. If you do find yourself in Menorca one day you can order this in The Hostel, La Palma in Fornells, however they don’t have a vegan option, yet!
This recipe is a really simple but delicious breakfast or snack. Apart from the capers you’ll need some lovely bread and some lovely cheese. I love to use baguette bread for the crunch and a meltable plant based ‘cheese’.
For best results the bread mounted with margarine, cheese and capers will need to be grilled. This way the margarine and cheese melt and the bread gets perfectly toasted.
For more recipes using capers check out my potato salad topped with fried potato skins and mayo
1 baguette or the bread of your choice
Slice the bread to the preferred size.
Spread the margarine on the bread.
Cover the bread slices with cheese and then sprinkle the capers on top.
Place under the grill. Grill until the cheese melts and the bread is toasted. Check regularly so as not to burn the bread.
Top with mayo if desired and/or season with black pepper.