Italian Cheese Toast Recipes

ITALIAN GARLIC TOAST

Steps:

• Split bread lengthwise; place, cut side up, on a large baking sheet. In a small bowl, combine butter, cheese, garlic and oregano; brush onto cut surfaces of bread. Sprinkle with paprika., Broil 4 in. from the heat for 2-3 minutes or until lightly toasted. Serve warm.

ITALIAN CHEESE BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast, sugar and salt. Beat in water and oil until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place for 20 minutes. , Punch dough down; place on a greased 12-in. pizza pan and pat into a 12-in. circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. , Bake at 450° for 15 minutes or until golden brown. Serve warm.

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.

ITALIAN CHEESECAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease and flour one 9 inch round springform or regular pan.
• Combine the ricotta, confectioners' sugar and eggs. Blend well. Stir in vanilla, almond extract, rum extract, lemon juice, lemon zest and orange zest. Beat by hand until smooth and creamy. Pour batter into the prepared pan.
• Bake at 400 degrees F (205 degrees C) for 40 minutes, until golden. Place on a rack and cool.

CHEESY GARLIC TEXAS TOAST RECIPE

Steps:

• Preheat broiler setting on oven. Mix together butter and garlic powder in a small bowl. Add salt and pepper, to taste.
• Brush both sides of each slice of bread with butter mixture and place on an ungreased baking sheet.
• Broil bread for 1 minute on each side, or until light golden brown. Sprinkle one side of bread with cheese and Italian seasoning and broil until cheese is melted.
• Watch closely to avoid burning.

ITALIAN CHEESE TOAST

Steps:

• Remove sausage from casing and brown.
• Put sausage on paper towels to drain.
• Add mushrooms and peppers to pan and cook until soft.
• Add sausage back to pan with peppers and mushrooms.
• Mix cream cheese and mayonaise together until no lumps, then mix in Monteray Jack cheese and parmesan cheese.
• Split bread lengthwise and put garlic and butter on it and bake until golden and crusty.
• Add sausage mixture and top with cheese.
• Either leave out on counter until ready to bake off, or bake immediately in a 375 degree oven until nice and melted. DELICIOUS.
• Slice into wedges or triangles and put on platter to serve.

CHEESE TOAST

Steps:

• In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt.
• Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil "purse," leaving a little room at the top between the cheese and the foil.
• The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes.

ITALIAN CHEESE BOARD

Steps:

• Arrange the fig leaves on top of a board and artfully place the cheeses on top of the leaves. Drizzle olive oil on the smoked mozzarella slices, and sprinkle with fresh pepper. Place the green grapes in the middle, the fig jam in a small bowl, and arrange the grissini, cherries, caramelized walnuts, and crackers in groupings on the board.

ITALIAN "STUFFED" TOAST (TOAST FARCITO)

Steps:

• Heat a panino press according to the manufacturer's instructions.
• Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
• Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.

ITALIAN TOASTIES

Steps:

• Split the loaf through the middle, leaving it attached at one side, and open it up like a book. Scrape away some of the soft bread inside (use to make breadcrumbs), then drizzle generously with olive oil. Spread the tomato paste over both sides, then start layering up your fillings on top. Start with the provolone and ham, then add any of your favourite pizza toppings, if you like, finishing with the mozzarella. Scatter with oregano, season with salt and pepper, then carefully close the sandwich and squash it down with your hands to flatten. Wrap tightly in foil. Can be made up to a day ahead and chilled.
• To serve, heat oven to 180C/160C fan/ gas 4. Place the foil-wrapped sandwich onto the oven shelf and bake for 30 mins from room temperature or 35 mins from the fridge. Lift onto a board, unwrap, then slice into roughly 6 sandwiches. Serve with bowls of crisps, gherkins and pickled onions and let everyone help themselves.