VCE: Cheese Toasts

[Guest guest]

* Exported from MasterCook *

 

Cheese Toasts

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 106

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 egg -- separated

OR 1 egg white

1 teaspoon Dijon mustard

1 pinch cayenne

3/4 cup grated cheese

1 teaspoon minced scallion or shallot

Salt and freshly milled pepper

12 slices baguette

OR 3 slices sandwich bread -- quartered

 

Makes 10 TO 12 little toasts.

 

These warm, fragrant toasts are just the tease they should be - arousing

but not sating the appetite. Pass them around while warm or serve them

tucked among the leaves of a salad. For cheese, a good strong Cheddar is

fine, but so is a creamy Jack or Fontina, a mild goat, Tilsit, or smoked

cheeses - whatever's on hand at the moment.

 

Preheat the oven to 400F. Combine the egg yolk with the mustard and

cayenne, then stir in the cheese, scallion, and a little salt. Beat the

white until it holds soft peaks and fold it into the mixture. Spread the

mixture on the bread and bake until puffed and golden, about 5

minutes. Add pepper and serve.

 

Chile Cheese Toasts: Use Cheddar, Muenster, or Jack. Spread a thin layer

of pureed chipotle chile or harissa on the bread, then add the cheese

mixture and bake as described. Garnish with chopped cilantro.

 

Feta Toasts with Marjoram and Tomato: Cream 1/2 cup feta with enough milk

to soften. Season with pepper and spread on the bread. Sprinkle with

chopped marjoram add a slice of Roma tomato, and drizzle with olive

oil. Broil or bake in a 400F oven until the cheese is soft.

 

Cheese Toasts with Pesto: Spread Pesto or Tomato-Basil Pesto (see separate

recipes), over the bread, then top with crumbled goat cheese or

Cheddar. Bake at 400F or broil until the cheese is soft and fragrant.

 

 

- - - - - - - - - - - - - - - - - -