Ultimate Cheese On Toast Recipes

ULTIMATE CHEESE TOAST

Ultimate Cheese Toast image

Here's the very best cheese toast: you won't believe the flavor! This easy recipe is a great fast meal or snack: it takes only 5 minutes to make.

Provided by Sonja Overhiser

Categories Snack

Time 5m

Yield 1

Number Of Ingredients 6

Ingredients

1 large slice bread (artisan, no knead, whole wheat, etc)
1/2 tablespoon mayonnaise
1/2 teaspoon Dijon mustard
1 pinch kosher salt
1/3 cup shredded cheese (we used a mix of mozzarella, sharp cheddar, and Parmesan)
1 pinch dried oregano

Steps:

Preheat a broiler. Place the bread on a baking sheet and broil it 1 to 2 minutes per side, until lightly toasted.
Spread the bread with a thin coating of mayonnaise, then Dijon mustard. Top with 1 pinch salt. Add the shredded cheese and sprinkle with oregano.
Place the toast bake on the baking sheet. Broil again for about 1 to 2 minutes until the cheese is melted. Enjoy!

Nutrition Facts : Calories 243 calories, Sugar 1.3 g, Sodium 676.6 mg, Fat 12.6 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 18.9 g, Fiber 0.9 g, Protein 13.3 g, Cholesterol 20.9 mg

ULTIMATE CHEESE ON TOAST

Ultimate Cheese on Toast image

Provided by Cathedral City Cheddar

Time 15m

Yield 2

Number Of Ingredients 11

Ingredients

25 ml (2 tbsp) butter
25 ml (2 tbsp) flour
150 ml (2/3 cup) milk
175 ml (3/4 cup) Cathedral City Mature Cheddar Cheese, grated
Dash of brown ale
5 ml (1 tsp) mustard powder
Salt and pepper
2 egg yolks
4 slices of bread
Worcestershire sauce
Chutney (flavour of your choice)

Steps:

Melt the butter in a pan, add the flour and mix thoroughly. Leave to cool.
Bring the milk to a boil, and then whisk it into the flour mixture. Bring to a boil once again, whisking to make sure it does not burn and that it is smooth.
Add the grated Cathedral City Mature Cheddar Cheese, beat in and remove from heat. Meanwhile, toast the slices of bread.
Add a dash of ale and the mustard powder to the cheese sauce. Season well with salt and pepper and beat in the egg yolks.
Spoon sauce onto the slices of toast and grill until bubbling. Remove and serve with Worcestershire sauce and chutney.

CHEESE ON TOAST

Cheese on Toast image

Provided by Alex Guarnaschelli

Categories appetizer

Time 30m

Yield 16 toasts

Number Of Ingredients 6

Ingredients

2 to 3 tablespoons extra-virgin olive oil
4 to 5 sprigs fresh thyme, washed, dried and stemmed
1 loaf Italian bread, cut into 16 (1-inch) thick rounds on a bias
Kosher salt
16 ounces fresh, tangy goat cheese, preferably in log form, cut into 16 slices
Sea salt

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

Cheese Toast image

Provided by Ree Drummond : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 cups grated Cheddar
2 cups grated Monterey Jack
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 stick (4 tablespoons) butter, softened
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon seasoned salt
1 crusty French loaf

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.

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