IHCC: Nigel Slater’s Mozzarella herb toasts

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WelcomeNigelCollage I own three books from Nigel Slater, two of them are cookbooks, but I don’t use them often. I own Tender Volume 1 * and Tender Volume II, a Cook’s Guide to the Fruit Garden * since 2009 and I just made 3 lousy recipes from both books and one from the Observer.

I decided to join the I Heart Cooking Club every now and then to use Nigel Slaters cookbooks more often. Although it is not necessary to welcome Nigel Slater with toast to the I Heart Cooking Club, I decided to serve cheese toast. Nigel thinks, cheese toasts made in his fathers way, could be the best dinner in the world. We had

Mozzarella herb toasts

©Mozzarella Kräutertoast (1)

for lunch. Son no. 2 and I enjoyed it very much. I hope, he loves me not only for making toast.

I used a recipe from the Guardian.

I used frozen dill and omitted the chive flowers

© Frühjahr 2014 Schnittlauch&Petersilie

You can see why.

Nigel Slater’s Mozzarella Herb Toasts

Menge: 2 servings

©Mozzarella Kräutertoast (2)

If mozzarella doesn’t seem right for your Mozzarella Herb Toasts, then use ricotta or taleggio, or indeed any cheese that will melt smoothly.


  • 100 grams broad beans, podded weight
  • 1 ball buffalo mozzarella, about 125 grams drained weight, thickly sliced
  • 2 slices toast bread


  • 1 small clove garlic, peeled
  • 4 or 5 sprigs parsley, leaves removed
  • 5 sprigs dill, chopped fronds I used frozen
  • 6 thin stems chives, perhaps a few flowers, if available, chopped
  • rapeseed oil


modified from :
Nigel Slater
The Observer, Sunday 18 September 2011


  1. Cook podded beans in deep, lightly salted boiling water for 6 or 7 minutes until tender, then drain in a colander. Pop the cooked beans from their skins.
  2. Dressing: Mix chives, dill and mix with parsley and garlic. Process or blend with a little olive oil until you have a rough sauce. If you have any chive flowers, mix them in as well.
  3. Toast the bread lightly on both sides. Place mozzarella on the slices of toasted bread. Toast lightly until the mozzarella becomes almost liquid. Add some of the dressing and the broad beans, letting any extras fall on to the plate. Eat while the Mozzarella herb toast is warm.

total time: 15 minutes
preparation time: 5 minutes
cooking/baking time: 7 minutes

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10 thoughts on “IHCC: Nigel Slater’s Mozzarella herb toasts

  1. Zosia

    That looks so beautifully green and spring-like and delicious (and your garden has far more green in it than mine) and I know tastes much better than the cheese toasts Nigel’s father made! Welcome to IHCC!

  2. kitchen flavours

    Welcome to IHCC!
    The toasts looks wonderful, love the vibrant fresh green colour. And the dressing with all the lovely herbs sounds good to me! I have never eaten toast with broad beans before, and having it with melted mozzarella sounds so delicious!

  3. Michelle

    The vivid bright green is perfect for spring. Cooking with herbs is one of my favorite things to do in the kitchen. I will have to try this once my garden starts trucking along. Glad you could join us at IHCC!

  4. Kim

    Welcome to I Heart Cooking Clubs! We are very happy to have you :) Feel free to join in whenever you like! This is a stunning dish. Very bright and fresh looking. I would absolutely love it!

  5. Couscous & Consciousness

    How wonderful to have you cooking with us at IHCC, Ulrike – welcome aboard. I have Tender I and II as well, and like you haven’t used them very much, so welcoming this opportunity to cook from them a great deal more. I’m loving your mozzarella herb toasts – beautiful colour and great combination of flavours and textures. I’m definitely going to give this a try.

  6. Pingback: Nigel Slaters Mozzarella Kräuter-Toast | kuechenlatein.com

  7. Pingback: Rezepte mit Dicken Bohnen | kuechenlatein.com

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