Open Faced Cheese and Chutney

My son was the first one to try this recipe and it's so good!!! We eat it with a nice green salad and it's a perfect light meal.

CHUTNEY:

1/2 green pepper, chopped

1/2 medium onion, chopped

1 can Fire Roasted diced tomatoes

2 Bay leaves

1/2 cinnamon stick

1/3 cup balsamic vinegar

1/2 cup brown sugar

Salt and pepper

Set oven to broil. In pan mix all ingredients, bring to boil over medium heat. Simmer until thick.

 

1 loaf crusty bread

Cut bread about 1 inch thick and toast under broiler until lightly browned. Remove. Spread about 1/4 to 1/3 cup chutney on each slice.

 

CHEESE SPREAD

2 egg yolks

1 cup cheddar cheese

2/3 cup sour cream

Mix all ingredients well. Spread about 1/4 cup over chutney on the sandwiches. Place under broiler until cheese is bubbly and lightly browned.