Gourmet Cheese On Toast Recipes

CHEESE ON TOAST - CHEAP AND CHEERFUL BRITISH TOASTED CHEESE

Steps:

• Preheat the grill to hot and toast the bread on both sides. Spread a little mustard on each slice, then top with the cheese, laying the slices of cheese as close as possible to the edges of the toast. (Pile the grated cheese over the top evenly, again as close to the edges as possible.).
• Sprinkle over the Worcestershire sauce to taste then pop the cheese on toast under the grill. Cook for 2-3 minutes or until golden and bubbling.
• Season with salt and pepper and serve immediately with Branston pickle, chutney, relish and/or pickled onions.
• Serves 2 to 4 depending on "greed level" and hunger! Alternatively, serves an impoverished student as a main course meal!
• Tip - for full flavour, use a mature Farmhouse Cheddar and good quality thick sliced bread - I prefer white, but granary and wholemeal are fine.
• Final note - Cooking Style.
• There are generally two schools of Cheese on Toast Chefery, those who use grated cheese, and those who use slabs of cheese. It has even been suggested that peoples personality is reflected in how they cook their cheese on toast.
• Slabbers are direct and focused. The key for them being that is quick, easy, and generates minimal washing up.
• Graters tend to be more extravert and creative. They will spend minutes piling extra cheese onto each piece of the toast. Most of this cheese will fall off the toast when its inserted under the grill. Slabbers tend to think that the amount of grated cheese piled on a slice of toast is inversely proportional to the chance of being made to clean the grill pan.
• Obsessive Slabbers. An obsessive slabber will arrange the slices of cheese to totally cover the bread, not overlap the sides of the bread, and not overlap each other.
• Warning:A Slabber will generally be happy to be given a plate of grated Cheese on toast, but Graters always look disappointed with slab Cheese on toast! Relationships have ended over this point.

PIMENTO CHEESE TOASTS

Steps:

• Preheat broiler.
• Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
• Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture. Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.

GOURMET CHEESE ON TOAST

Steps:

• Trim the beans, cut them in half and then boil in a small pan of water for two minutes.
• Drain and cool with some cold water.
• Place the cheese in a bowl with the olives, mint or basil, a squeeze of lemon juice, salt and pepper.
• Mix together.
• Mix the onion and balsamic vinegar together in a bowl.
• Halve the cherry tomatoes and pile over top of the onion mixture.
• Season with a bit of salt and pepper, add two tablespoons of the olive oil and garlic and mix together.
• Toast the bread, then rub one side with the remaining olive oil and spread thickly with the cheese mixture.
• Cover with each piece of bread with a ham slice, place the toast on plates and pile with the onion mixture.
• Garnish with the beans and serve.

CHEESE ON TOAST

Steps:

• The thing I like most about a recipe like this is that you have a chance to showcase your favorite type of cheese in a way that's hard for people to resist. I like goat cheese for the "tang" factor and the supple texture. This goes great with a bowl of my chicken soup but can really fit in with any soup for the "comfort" factor.
• Heat a large skillet, over medium heat, and add the olive oil. When the oil begins to smoke lightly, shut off the heat and add the thyme leaves. The thyme should make a crackling sound as it hits the oil, cooking it slightly and mellowing the flavor. Add the bread in a single layer. Turn the heat back on and cook over medium heat until the first side browns, 2 to 3 minutes.
• Use a pair of tongs to turn the toasts on their second side and season with kosher salt. Top each round with a slice of cheese and continue cooking them over very low heat or off the heat, for 2 to 3 minutes. Adjust the seasonings with sea salt, to taste. Serve alongside soup, if desired.

CHEESE ON TOAST

Steps:

• The thing I like most about a recipe like this is that you have a chance to showcase your favorite type of cheese in a way that's hard for people to resist. I like goat cheese for the "tang" factor and the supple texture. This goes great with a bowl of my chicken soup but can really fit in with any soup for the "comfort" factor.
• Heat a large skillet over medium heat and add the olive oil. When the oil begins to smoke lightly, shut off the heat and add the thyme leaves. The thyme should make a crackling sound as it hits the oil, cooking it slightly and mellowing the flavor. Add the bread in a single layer. Turn the heat back on and cook over medium heat until the first side browns, 2 to 3 minutes.
• Use a pair of tongs to turn the toasts on their second side and season with kosher salt. Top each round with a slice of cheese and continue cooking them over very low heat or off the heat, an additional 2 to 3 minutes. Adjust the seasonings with sea salt, to taste. Serve alone or alongside soup, if desired.

CHEESE TOAST

Steps:

• Spread bread with a thick layer of French mustard, then cover the whole surface of the bread with strips of cheese.
• Put slice of bread on an ovenproof dish and under the grill until the cheese softens and turns golden brown. Just before it begins to run, remove the dish and carry it to the table. Sprinkle with salt and pepper.
• Cut slice in four and serve on hot plates.