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Toasted naan bread with Beemster Aged, coriander and mango chutney

Serves 4. Time: 15 minutes


  • 4 mini naan breads
  • 4 slices of Beemster Aged
  • 1 small red onion
  • 5 g fresh coriander
  • 2 tbsp mango chutney


  1. Heat a skillet without oil or butter to heat the naan breads over medium heat for 3 minutes. Turn halfway through.
  2. Meanwhile, cut the slices of cheese in half. Cut the onion into rings and the coriander coarsely. Cut the naan bread in half, lengthwise, with a sharp knife.
  3. Cover half of the naan breads with a slice of cheese, some onion, half of the cilantro, the chutney and another slice of cheese. Cover with the other part of the naan.
  4. Bake the filled naan for another 3 minutes on medium heat. Turn and bake for another 4 minutes. Reduce the heat if the bread gets brown a bit too quick. Sprinkle with the rest of the cilantro and serve immediately.