Corny Cheese Toasties Recipes

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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

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

CHEESY CAULIFLOWER TOASTS



Cheesy Cauliflower Toasts image

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

1 head cauliflower, leaves and thick core removed
1/4 cup olive oil
1/4 teaspoon red-pepper flakes
Kosher salt and freshly ground black pepper
8 ounces whole-milk ricotta or mascarpone
4 ounces Gruyère cheese, grated
1/4 teaspoon ground nutmeg
6 slices rustic sourdough-type bread
Freshly grated Parmesan, for topping
Sweet paprika, for topping
Finely chopped chives or parsley, for garnish (optional)

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



Cheese Toast image

Provided by Ree Drummond : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 9

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.

CHEESY TEXAS TOAST



Cheesy Texas Toast image

My husband and I love garlic bread, but it's such a waste for just the two of us, so I came up with this cheesy Texas toast recipe. You can prepare it in a few minutes, and it's tasty, too! -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Time 15m

Yield 2 servings.

Number Of Ingredients 5

2 tablespoons butter, softened
4 slices French bread (1 inch thick)
1/4 to 1/2 teaspoon garlic powder
1 cup shredded part-skim mozzarella cheese
Chopped green onions or parsley, optional

Steps:

  • Spread butter over bread. Sprinkle with garlic powder and cheese. Place on an ungreased baking sheet. , Bake at 400° for 5-7 minutes or until cheese is melted. Sprinkle with onions or parsley if desired. Serve warm.

Nutrition Facts : Calories 370 calories, Fat 22g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 656mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

CHEESY CORN TOASTIES



Cheesy Corn Toasties image

Make and share this Cheesy Corn Toasties recipe from Food.com.

Provided by Jacqui from Oz

Categories     Lunch/Snacks

Time 10m

Yield 6 slices, 3-4 serving(s)

Number Of Ingredients 5

1 large egg
1/2 cup creamed corn
1 cup cheese, grated
2 -3 spring onions, finely chopped
6 slices bread

Steps:

  • Toast bread until lightly brown on both sides.
  • Mix the egg, corn, cheese and spring onion in a bowl with a fork. Spread the mixture over the toast right to the edges (to stop edges burning).
  • Grill, not too close to the heat, until golden brown and bubbly.

Nutrition Facts : Calories 316.1, Fat 12.7, SaturatedFat 6.7, Cholesterol 94.6, Sodium 850.9, Carbohydrate 37, Fiber 2, Sugar 3.9, Protein 14.2

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  • To one piece of bread, add a nice grating of good-quality cheese that melts well, like Cheddar, Red Leicester or a mixture of the two.
  • Place your second piece of bread on top, then cook in a sturdy non-stick frying pan on a medium heat for about 3 minutes on each side. This is important, because if it gets too coloured too quickly you won’t get the gorgeous ooze and melt in the middle, and this is all about encouraging that internal cheese lava flow.
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  • Place the toastie back on top. Leave it for just over 1 minute – wait for the cheese to bubble and the fat to spill out of it.
  • Give the toastie a poke with a fish slice, and once it has a cheesy, doily-like crust on the bottom that moves as one, lift the toastie out of the pan and hold it on the fish slice for 30 seconds so the melted cheese hangs down, sets hard and forms an impressive cheese crown.
  • Flip it onto the other side and once golden, serve, remembering to let it cool for a couple of minutes before attempting to tuck in.
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