Chili on Garlic Toast with Melted Cheese and Cream FraicheAnother reuse of leftovers recipe, this one looks like a white trash meal, but tasted divine. The chili had stewed away nicely in the fridge and had developed a real depth of flavour that it missed the first time. Whacking it on garlic toast and smothering it with cream fraiche and melted cheese meant it was a hit with the 3 year old as well. I noticed that my wife also polished her plate.
Ingredients
- Chili (reheated from the other night)
- Garlic toast
- Cream fraiche
- Grated cheddar cheese.
- Sourdough bread (from flinders bread)
- Garlic
- Butter
- Parsley
Stick some unpeeled garlic in some foil and whack in the oven until it's soft and squishy. Squeeze the garlic out of the skins and mix with some soft butter and minutely chopped parsley (think wet green powder, we want the taste not the texture). Slice bread thickly and smear with garlic goo. Then whack in the oven to crisp up. Whip chili out of fridge container and whack on the stove and stir whilst it heats. When it's hot spoon on top of garlic toast and then top with cream fraiche and grated cheddar, then stick under the grill to melt.
Cost of ingredients: $8 (excluding chili)
Time to prepare: 20 minutes
Number of serves: 3
Recipe inspiration: None.
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