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Ingredients

2 tablespoons mango chutney
1 tablespoon Worcestershire sauce
1 tablespoon wholegrain mustard
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
500g grape tomatoes
2 tablespoons finely chopped fresh chives
8 slices crusty grain bread, toasted
2/3 cup smooth ricotta

Method

Step 1 Combine mango chutney, Worcestershire sauce, mustard and lemon juice in a jug.
Step 2 Heat oil in a large frying pan over medium-high heat. Cook tomatoes, stirring, for 3 minutes or until just starting to brown. Add 1/3 cup cold water. Cook, stirring, for 1 minute or until tomatoes soften slightly.
Step 3 Add chutney mixture. Cook, stirring, for 2 minutes or until sauce thickens and tomatoes just start to break down. Stir in 1/2 the chives. Set aside.
Step 4 Arrange 2 slices of toast on each serving plate. Spread with ricotta. Top with tomatoes and any pan juices. Sprinkle with remaining chives. Season with salt and pepper. Serve.

Devilled tomatoes on toast

How to make Devilled tomatoes on toast

Ingredients

Method