A recipe for brie and damson toasties

The temperature has dropped, the courgette plants have collapsed, and I have turned my attention to toasted cheese. This is a really delicious way to combine seasonal fruit with lots of unctuous cheese. The damson slips into the shoes of the more usual partner for brie, cranberry. 

Another great seasonal pairing is pear and blue cheese on toast. Lightly butter a slice of bread, thinly slice a pear and lay it on the bread in a single layer, sprinkle with a little blue cheese, and put under the grill for a few minutes.

Brie and damson toasties

This damson sauce is equally delicious with cheddar – it really brings out the savouriness of the great British cheese.

200g damsons

70g sugar

Brie (mild)

Bread

Butter

Oil

Put the damsons in a pan, add a splash of water to cover the bottom, put on a lid, and simmer until soft, about 10 minutes. Rub the damson mixture through a sieve, then return it to the pan and add the sugar. Stir until the sugar dissolves, taste, and add more sugar if necessary. Bring to the boil and cook for three to five minutes until the mixture has thickened (it may set like a jam as the damsons contain so much pectin).

Butter two slices of bread. Put the sliced brie onto one slice and spread with some of the damson sauce. Put the other piece of bread on top to make a sandwich and then rub a little oil into the outer sides so it doesn’t burn.

You can either place this in a sandwich toaster or on a pan over a medium heat. If you’re using the pan method, put a plate on top of the toastie and put something heavy on top of that to achieve the necessary pressure. After a few minutes on each side, your toastie should be ready.