I can almost hear the cries of surprise: “Heston Blumenthal doing cheese on toast?!” But this recipe has a couple of twists that result in a truly pleasurable snack. Accompanied by a simple salad and a glass of unoaked chardonnay, it is elevated to something quite special.

The garlic wine makes a good kitchen companion — use it when a recipe calls for white wine. An onion or red-pepper compote, or a confit of tomatoes (more of which at a later date), could be spread on the bread before adding the cheese. Please note that I have not entered the worcestershire sauce argument.

Let me know how you get on: heston@sunday-times.co.uk.

Serves as many as you want

For the cheese on toast

½ clove garlic (this is enough for 4 slices of bread — use more if you need to)
1 slice good-quality thick white bread, such as a baguette, per person
Butter or olive oil
Cheese, such as cheddar or gruyère, sliced


Preheat the oven to 220C/425F/Gas Mark 7. Rub the garlic over as many slices of bread as you are using, then spread with the butter or olive oil. Place on a baking sheet and bake for 5 mins or until nicely toasted. Top the bread with a compote, if you wish, then add slices of your chosen cheese. Sprinkle over the garlic wine and return to the oven. Cook until the cheese starts to bubble and is utterly delicious.

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