Chargrilled Bruschetta with tomatoes, Blue cheese and confit chilli - Gill Meller

"This slightly unusual but hugely satisfying combination of flavours is worth trying out.

Use freshly sliced ripe tomatoes, varieties such as borghese plum, Alicante or brandy wine. When I make this I use a ripe Dorset blue vinny – A blue veined cow’s milk cheese made locally, although any good strong creamy blue cheese works well." Gill Meller,

Serves 4


  • 4 slices of Sourdough bread
  • 200 g Blue cheese
  • 4 ripe tomatoes,
  • 6 mildish chillies (such as whippet’s tail)
  • 250 ml olive oil
  • Teaspoon of thyme leaves
  • 1 garlic clove
  • Salt and pepper


Slice the chillies open from tip to tail, remove the seeds with a spoon and discard.

Slice the chilli into strips and place in a small saucepan cover with olive oil throw in a few thyme leaves and a clove of garlic with its skin on. Bring the pan up to the most gentle of simmers and cook the chillies until soft 25 mins. Remove the pan from the heat and allow to cool.

Pre heat the griddle pan until hot. Drizzle a little of the confit chilli oil over the bread slices and cook for a couple of minutes on each side. You want them to be charred by the hot ridges. Rub them all over with a clove of garlic.

Rinse the tomatoes under the cold tap. Slice them and lay on to the bruschetta. Season well with salt and pepper. Cover the tomatoes with pieces of the blue cheese and flash under the grill until bubbling.

Place a piece of tomato toast on each plate and spoon over the confit chilli.