CHEESY CAULIFLOWER TOASTS
Trust Ina Garten to take two big food trends - cauliflower and toast - and combine them into something completely fresh. This recipe, adapted from her 2018 cookbook, "Cook Like a Pro," is a bit like an open-face grilled cheese sandwich with a nutty layer of roasted cauliflower, and spiked with nutmeg and paprika. We made it vegetarian by leaving out the prosciutto, and also lightened up on the cheese. It makes a vegetarian dinner with soup and salad, or a good snack with drinks.
Provided by Julia Moskin
Categories dinner, lunch, weeknight, finger foods, sandwiches, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Cut the cauliflower into 1/2-inch clusters. Transfer to a sheet pan and toss with the oil, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Spread florets out into a single layer and roast, stirring every 10 minutes, until tender and browned in spots, 25 to 30 minutes.
- Meanwhile, stir ricotta or mascarpone in a large bowl until smooth and fluffy. Mix in Gruyère, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper and set aside. In a toaster, toast the bread until golden.
- When cauliflower is done, remove from the sheet pan and set aside to cool. Line the pan with foil and reduce the oven to 375 degrees.
- Arrange the toasts on the lined sheet pan. Stir the cauliflower into the ricotta mixture, then divide among the toasts, spreading to the edges. Dust with Parmesan and paprika. (Recipe can be made up to this point and held at room temperature for up to 2 hours.)
- Bake until toast edges and topping are browned, 10 to 15 minutes. (If desired, broil 2 to 3 minutes to brown and melt the top.) Let cool slightly. Sprinkle with herbs, if using, then cut into halves or quarters and serve immediately.
CHEESE TOAST
Better yet, you'll need just need four ingredients for crisp Cheese Toast. "My mom came up with this recipe when I was growing up," Eve shares. "The tangy triangles broil to a pretty golden color in just minutes. Or you can pop them in the toaster oven."
Provided by Taste of Home
Time 15m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Combine mayonnaise and mustard; spread on one side of each slice of bread. Cut each slice into four triangles; place with plain side down on a lightly greased baking sheet. Sprinkle with cheese. Broil 4 in. from the heat for 1-2 minutes or until lightly browned.
Nutrition Facts :
CHEESY FRENCH TOAST
Steps:
- Preheat your oven to 200 degrees F (95 degrees C) and place a baking sheet on the middle rack.
- Place a large nonstick skillet over medium heat.
- Whisk the eggs, milk, salt, pepper and nutmeg together in a shallow bowl or pie plate. Place two pieces of bread into the custard mixture and allow them to soak for about 30 seconds on each side.
- Add 2 teaspoons of butter and 1 teaspoon of oil to the pan and swirl to combine. Add in four slices of custard-soaked bread and cook for 3 to 4 minutes per side, or until golden brown. Transfer to the oven to keep warm. Soak the remaining bread and cook the French toast in the remaining butter and oil.
- In the same skillet, cook the pancetta over medium heat, if using, until crisp, flipping as needed, about 4 minutes.
- Remove the French toast from the oven and sprinkle each piece with about 1/4 cup of grated cheese. Return to the oven, turn the broiler on to high and broil until the cheese is melted and lightly golden brown, about 1 to 2 minutes.
- Top each piece with a couple of pieces of crispy pancetta, if using, and serve two slices of French toast per person, drizzled with maple syrup.
CHEESY EGGS ON TOAST
You don't even need a toaster to make perfect toast. Crisping bread in a skillet - in melted butter, of course - gives it a tasty brown crunch and leaves you with a hot pan ready to scramble eggs. Be sure to swipe up all the butter and crumbs with the toasted bread when you take it out to keep the eggs nice and golden. Because more butter is added to the pan at the same time as the eggs, it melts slowly into the eggs while you stir them, leaving you with a creamy mix that ends up even creamier when cheese is melted in at the very end.
Provided by Genevieve Ko
Categories breakfast, brunch, easy
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Crack the eggs into a bowl and sprinkle generously with salt and pepper. Beat with a fork until evenly yellow. Leave the bowl next to the stove while you make the toast.
- In a small nonstick skillet, melt a thin slice of the butter over medium-low heat. Swipe the bread in the melted butter to soak it all up. Let sit until golden brown, 2 to 3 minutes. Add another thin slice of butter to the pan then flip the bread, swiping it in the newly melted butter until it's all soaked up. Turn the heat to the lowest setting and let the bread sit until lightly browned, 1 to 2 minutes. Transfer to a plate.
- Add the remaining butter and the eggs and cook, stirring gently and constantly with a wooden spoon, until the butter melts and the eggs are half wet and half solid, 15 to 45 seconds. Turn off the heat, add the cheese and continue stirring until the mixture is creamy but no longer wet, about 30 to 45 seconds. Scrape onto the toast right away and enjoy.
CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY
Here's what you need: bread, butter, egg, shredded cheese, salt, pepper
Provided by Tasty
Categories Breakfast
Time 30m
Yield 1 toast
Number Of Ingredients 6
Steps:
- With a spoon, press down on the center of the bread to form a pocket.
- Line the edges of the bread with butter, and crack an egg into the pocket.
- Line the edges of the bread with shredded cheese.
- Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 3 grams, Fat 19 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams
CHEESE ON TOAST - CHEAP AND CHEERFUL BRITISH TOASTED CHEESE
Call it what you will, traditional British cheese on toast is a national institution, an iconic snack enjoyed by all, regardless of class or background! What can be simpler and tastier, hunks of homemade or crusty farmhouse style bread topped with mature Cheddar cheese, a smidge of mustard and Worcestershire sauce for those who desire an extra kick! This is NOT really a recipe; it is a basic method for making a super tasty and nutritious fast food dish. There is even a Cheese on Toast Day celebrated in the UK - mark your calendars now, the last Thursday in April has been set aside for this comforting supper treat. I lived on cheese on toast whilst I was a student, as I am sure most students do nowadays! You can use other British cheeses, but I find the best cheese without a doubt, is a good mature farmhouse cheddar. Make sure your bread is thickly sliced and you have your plates ready and waiting to receive the molten cheesy snack - pull up a chair by the fireside in the winter and enjoy your 5-minute culinary efforts! (This is an all year around snack I hasten to add.) An interesting historical note; toasted cheese was served as the final course to male diners during Edwardian times, in Gentleman's Clubs........the cheese was melted and served in a pot with the toast set around the edges - a sort of Gentleman's Club fondue!
Provided by French Tart
Categories Lunch/Snacks
Time 6m
Yield 4 Slices of Cheese on Toast, 2-4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 823.4, Fat 42.4, SaturatedFat 24.8, Cholesterol 119.1, Sodium 1486.6, Carbohydrate 69.1, Fiber 4.3, Sugar 1.1, Protein 40.3
CHEESY TOAST
Make and share this Cheesy Toast recipe from Food.com.
Provided by Ozchef
Categories Lunch/Snacks
Time 13m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 180 degrees.
- Place bread on baking tray.
- Top with tasty cheese and ketchup/catsup.
- Bake for 10 minutes.
- Serve immediately.
Nutrition Facts : Calories 266, Fat 3.3, SaturatedFat 0.7, Sodium 681, Carbohydrate 50.6, Fiber 2.4, Sugar 4.3, Protein 7.6
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