Cheese on toast

Growing up in an era where mums didn't work but rather cooked and cleaned for the family, Sunday was the cooks night off - probably because they had already made a laborious Sunday roast! In our house that meant GYO (Get your own) on Sunday night and for me that was cheese on toast - simply a few slices of tasty sandwiched between two slices of tip top white! Now I can spend eons debating with foodie friends about what type of bread, cheese variety, condiments and even whether it should be dripping with butter 'pan toastie style' or squished in a sandwich press. But what I most prefer is a slice of sour dough drizzled with olive oil, slow toasted in the oven until just crisp then spread with Meredith Dairy marinated feta and topped with roasted red capsicum - now that's cheese on toast!!! Roast red capsicums whole in hot oven 200 Celsius (no need to coat in oil) until they start to darken, cool until you can handle, peel, remove seeds, slice - a little salt, pepper, vinegar and olive oil is also nice especially if you plan to keep for a few days.