South London Cheese on Toast
Fast food
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
  1. 1 thick slice of Bread Bread’s biodynamic bread (made with heritage wheat grown on Rosendale Allotment.. and we’re also growing some in Westow Park)
  2. Olive oil
  3. ½ garlic clove
  4. A small handful of green leaves (chard, spinach and/or Jack by the Hedge) (Perry Court Stall)
  5. Sea salt and freshly ground pepper
  6. Mootown Stall About 50g Bermondsey Ricotta or Bermondsey Hard Press cheese (made in railway arches near London Bridge)
  7. Fresh red chilli, finely chopped (optional)
  1. Preheat your oven grill to high. If you don’t have a grill just heat the oven to 200C/Gas 6.
  2. Pop your bread in to toast a little on one side. Take it out of the oven. Gloss the toasted size with olive oil and rub the garlic clove into the bread.
  3. Pile on a mound of greens. Season well.
  4. Dot the ricotta on top or cap with thin slices of Bermondsey Hard Press (which is a bit like Gruyere).
  5. Drizzle a little olive oil over the top. Dot with little chilli (especially good with the ricotta).
  6. Pop in the oven till the cheese is melty. The ricotta’s lovely with a little lemon squeezed over at the end.
  1. The perfect fast lunch or tea.
Crystal Palace Food Market