Stuffing and Dipping Sauce:
1/2 cup mayonnaise
1/4 cup chopped red bell pepper
1/4 cup sweet corn kernels
1/4 cup chopped onion
1/4 cup chopped tomato
1/4 cup tomato sauce
4 serrano chiles, chopped
1 teaspoon chile flakes
1 teaspoon salt
1/3 teaspoon chaat masala
1/3 teaspoon ground roasted cumin seeds
1/3 teaspoon dried fenugreek
1 teaspoon chili powder (optional)
1/2 cup shredded Real California sharp Cheddar cheese
1/2 cup shredded Real California Mozzarella cheese
1/4 cup crumbled Real California blue cheese, plus more for topping
Toast:
Sliced brioche bread
Real California butter, softened
Coriander and chile chutney
Chopped fresh chives
To make the Stuffing and Dipping Sauce: In a large bowl, combine mayonnaise, bell pepper, corn, onion, tomato, tomato sauce, chiles, chile flakes, salt, chaat masala, cumin, fenugreek, and chili powder, if using. Set aside half of mixture for dipping sauce.
Add Cheddar, Mozzarella, and blue cheeses to remaining mixture and set aside.
To make the Toast: Spread bread with butter. Top with chutney, 2 tablespoons cheese mixture, and additional blue cheese. Toast in a cheese melter or 350°F oven until bread is crisp and cheese melts.
Halve toast and top with more crumbled blue cheese and chives. Serve with dipping sauce.
Recipe courtesy of Chef Manish Tyagi, Aurum, Los Altos, Calif., for the California Milk Advisory Board.
