10 Van Dyck hot cakes
500g Barker's Sundried Tomato & Kalamata Olive Chutney
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
3 tomatoes, chopped
200g grated Mozzarella cheese
10 sprigs herb
Place a Van Dyck pancake in a mini frypan.
Top with Barker's Sundried Tomato and Kalamata Olive Chutney.
Sprinkle with peppers and tomatoes.
Sprinkle with the Mozzarella cheese.
Place under preheated grill until cheese is bubbly and golden.