Palak Paneer Cheese Melt Toast

Method

1. Preheat the oven to 220°C for 10 min. Meanwhile, wash and finely chop the spinach, mince the garlic and chili, and crumble the paneer coarsely with your fingers. Take the cream cheese out of the fridge to soften.

   Add in this stepSpinach 160 gGarlic cloves 2Hot green chili ½Paneer 100 gCream cheese 60 g

   oven

2. Melt the butter in a 22 cm pan over medium heat. Sizzle the cumin seeds, garlic and chili for 20 seconds, then add the spinach and cook for 4 min. Keep going until it is wilted and no liquid is left in the pan; a dry filling is what stops the toast going soggy.

   Add in this stepButter 1½ tbspCumin seeds ½ tsp

   medium heat

3. In a bowl, mix the cooked spinach with the cream cheese, half the paneer, the garam masala and the salt into a spread.

   Add in this stepGaram masala ½ tspSalt ¼ tsp

4. Spread it thickly right to the edges of the bread and top with the mozzarella and the rest of the paneer. Place on 1 lined baking tray(s) and bake in the oven at 220°C for 8 min, until the cheese is bubbling and browned in spots.

   Add in this stepThick slices of sandwich bread or sourdough (1.5 cm) 4Shredded mozzarella 60 g

   oven

5. Stir the pepper flakes into the honey, drizzle thinly over the toasts and scatter with cilantro. Cut diagonally and eat hot.

   Add in this stepHoney 2 tspRed pepper flakes ½ tspChopped cilantro 2 tbsp