Cheese Toasts Recipes

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.

Steps:

• Preheat oven to 400°F.
• Spread the bread on a baking sheet.
• Mix the cheese, mayonnaise, parsley, garlic, salt and cayenne in a small bowl.
• Spread a heaping tablespoon of the cheese mixture on each slice of bread.
• Bake until golden brown and bubbly, 6 to 8 minutes.
• Serve hot.

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Using the on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
• Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.

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.

Steps:

• put the bread in the toaster
• slice some bland cheese
• when bread has turned into toast (check for a hard toasted surface to the bread) thickly spread some of the butter on it
• whack the cheese on top and throw it under the grill for a while
• withdraw from under the grill when the cheese has started to melt and bubble a little and eat whilst watching the football on TV with a can of Stella

Steps:

• Place bread on cookie sheet.
• Spread with your desired amount of butter.
• Place cheese on top of butter.
• Sprinkle with sugar.
• Place under broiler; be sure to watch closely so sugar does not burn).
• Broil until tops are bubbly and just beginning to toast.
• Enjoy!

Steps:

• Preheat oven to 375 degrees. In a food processor, combine cheddar, bacon, and onion. Process until a smooth paste forms, and transfer to a small bowl.
• Arrange bread on two rimmed baking sheets. Bake until crisp but not browned, about 6 minutes. Remove from oven and let cool completely.
• Heat broiler. Top each toast with 2 tablespoons cheese mixture. Broil until topping is lightly browned, about 4 minutes.

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.

Steps:

• Preheat oven to 400°F.
• Combine butter, garlic, and paprika; spread on both sides of each slice of bread.
• Place bread on a baking sheet.
• Combine cheeses and sprinkle evenly over butter.
• Bake until bread is crisp and cheese is bubbly, about 10 minutes.

Steps:

• Toast bread and set on plate.
• Spread butter.
• Lay slices of cheese on top, and microwave for about 25 seconds, until cheese is just melted.
• Enjoy!
• NOTE: Processed cheese may not work as well as normal cheese.

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.

Steps:

• Spread toast slices with pesto; place on baking sheet.
• Top with tomatoes and cheese.
• Broil 2 to 3 min. or until cheese is melted.

Steps:

• In the oven or toaster oven, heat the broiler to high with a rack 6 or fewer inches from the heat source. Place the bread on a foil-lined baking sheet or tray. Broil until toasted, 1 to 2 minutes per side. (Watch closely as broilers and breads vary.)
• Top each slice of bread evenly with the sauerkraut, followed by the jalapeños, then the cheese. Spread the toppings all the way to the edge of the bread to prevent burning.
• Broil until the cheese is bubbling and browned in spots, 3 to 5 minutes. Let cool slightly, then dig in.