Vintage cheddar & prosciutto toasties with spicy tomato & eggplant relish

Ingredients

4 thick slices sourdough bread

8 slices good quality prosciutto

1 cup (120g) coarsely grated vintage cheddar

Thyme sprigs, to serve

Spicy tomato & eggplant relish (makes 3 cups)

4 vine-ripened tomatoes, stalks removed, halved

1 tablespoon olive oil, plus extra to drizzle

1/2 red onion, finely chopped

2 garlic cloves, finely chopped

2 red capsicums

1/2 eggplant, cut into 1cm-thick slices

100ml tomato passata (sugo) (see note)

1/2 cup (125ml) apple cider vinegar

2 tablespoons white wine vinegar

1/3 firmly packed cup (80g) brown sugar

1/2 teaspoon mustard powder

1 teaspoon smoked paprika (pimenton)

1/2 teaspoon dried chilli flakes

Pinch all spice

1 thyme sprig, leaves picked

Method

Step 1

Preheat the oven to 120°C.

Step 2

For the tomato and eggplant relish, place tomato, cut-side up, on a baking tray. Drizzle with oil and season. Roast for 2 hours or until softened. Heat 1 tablespoon oil in a large saucepan over medium-heat. Add the onion and cook for 5 minutes. Add garlic and cook, stirring frequently, for a further 5 minutes or until soft. Add roasted tomato and stir to combine, then remove from heat and set aside.

Step 3

Preheat the grill to high.

Step 4

Cut capsicums in half lengthways, remove stalk, membrane and seeds, and place, cut-side down, on a baking tray. Grill for 10 minutes or until skins are charred and blackened. Transfer to a bowl and cover with plastic wrap. Set aside for 10 minutes, then when cool enough to handle, remove blackened skin, cut the flesh into chunks and add to the tomato mixture.

Step 5

Drizzle the eggplant slices with olive oil and sprinkle with sea salt, then place on a hot barbecue or chargrill pan and cook for 3 minutes each side or until flesh is soft and golden. Remove from heat and set aside to cool. Remove skin, then cut or tear the flesh into rough pieces and add to the tomato mixture. Add remaining relish ingredients to the saucepan and simmer over medium heat, stirring occasionally, for 5-6 minutes. Reduce heat to low and simmer gently, stirring occasionally, for 1 1/2 hours or until thickened, reduced by half to three- quarters and most of the larger lumps of vegetables have broken down. Remove saucepan from heat and set aside to cool.

Step 6

To assemble the toasties, preheat the grill to medium-high.

Step 7

Toast the bread until lightly golden. Spread 2 tablespoons relish on each slice of toasted bread and top each with 2 slices prosciutto. Sprinkle generously with grated cheddar, then season and garnish with a thyme sprig. Grill for 2-3 minutes until cheese is golden and bubbling.

Step 8

Serve toasties immediately with extra relish on the side.

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