Gourmet Cheese On Toast Recipes

ULTIMATE CHEESE TOAST

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!

BACON AND CHEDDAR TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
• Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
• Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.

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.

BAKED TOMATOES, PEPPERS, AND GOAT CHEESE WITH CRISPED TOASTS

Steps:

• Preheat broiler.
• Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.
• Transfer mixture to a 1 1/2-2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3-5 minutes.

GRILLED GREENS AND CHEESE ON TOAST

Steps:

• Prepare a grill for medium-high heat. Oil grate. Toss kale with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl; set aside.
• Thread tomatoes onto skewers, then drizzle with oil; season lightly with salt.
• Grill tomato skewers, Halloumi, and lemon halves, turning skewers and cheese halfway through, until charred and softened, 6-8 minutes. Transfer to a platter.
• Meanwhile, drizzle bread with oil; season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side. Transfer to platter. Rub one side of each slice with halved garlic clove.
• Grill kale, placing it crosswise across grate so it doesn't fall through the gaps and turning occasionally, until charred in places and softened throughout, 2-3 minutes. Transfer to platter alongside Halloumi, tomatoes, and bread.
• Push tomatoes off skewers. Squeeze charred lemon halves over Halloumi, tomatoes, kale, and bread. Drizzle with oil.

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.

CHEESE TOAST

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.

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.

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.

GOAT CHEESE TOASTS WITH WALNUTS, HONEY & THYME

Steps:

• Preheat the oven or toaster oven to 375°F (190°C). Arrange the toasts on a small rimmed baking sheet. Spread the toast slices evenly with the goat 1 cheese, and sprinkle with the walnuts, dividing them evenly. Drizzle 1/4 tsp of the walnut oil over each toast. Bake until the walnuts are toasted and the cheese is warm, about 5 minutes.
• Transfer the toasts to plates and season with salt and pepper. Drizzle each toast with honey, then sprinkle with the thyme leaves and serve.