Another deluxe cheese on toast recipe
Posted by Fiona Nevile in Snacks Breakfast Lunch | 8 comments
Photo: Deluxe cheese on toast
Last night Danny went out for a meal with his brother Mike.
“You can have your cheese on toast thing.”
Danny thinks of this as a snack but it was a staple supper with me for years. Last night I supplemented the cucumber with thinly sliced raw courgette and used a mild goat’s cheddar. The result was a superb combination of flavours. The trick to this delicious light dish is to grill the layered toast very gently for about 20 minutes until the cheese layer is just melting. Its perfect partner is an ice cold beer.
Deluxe cheese on toast recipe (for one)
Ingredients:
- 1 slice of bread (can be a bit stale)
- A length of courgette sliced thinly
- 4 baby plum tomatoes (sliced)
- 2 slices of streaky bacon
- Mild goat’s cheddar cheese sliced thinly
Method:
- Make a foil plate with small upturned sides to hold the bread.
- Lay the sliced courgette evenly over the surface of the bread keeping them away from the edges.
- Cover the courgette with the two layers of the thinly sliced cheese, making sure that the courgette and crusts of the bread are covered (otherwise these will burn before the rest is ready).
- Place the sliced tomato on the cheese and pop the streaky bacon on the top.
- Put the foil tray under a very low grill and leave for about twenty minutes until the cheese has melted and spread.
- Season with plenty of ground black pepper and a dash of Lea and Perrins.
Leave a reply
Hi Michelle
I’m definitely going to try sauteing courgette ribbons. It’s such a versatile vegetable!
Hi Celia
Toasted cheese with raw onions underneath sounds yummy. I love cheese sandwiches with raw onion too. Don’t think that I could eat a whole one everyday though 🙂
Hi Diane
The mustard idea sound good!
Hi Sara
The plate came from a French supermarket sale years ago!
I think that real Welsh Rarebit is even better than this.
Hello recipe cooker
The tomatoes add to the depth of flavour.
I make it without the tomatoes, but this look better.
Sounds delicious (bar the bacon!) and being Welsh I fully approve of this 😉
(I love your plate!)
Food of the gods!! I spread a layer of mustard on my cheese before grilling, and I toast the under bit of the bread lightly. Lovely.
I associate recovering from a cold/flu/whatever with cheese on toast with slices of onion hidden under the melted cheese – yummy! It was my Dad’s speciality (signature dish) and he said strong onions would be good for a sore throat – an old joiner had told him that, when he was an apprentice – the old boy ate a raw onion for lunch with his bread and cheese and was never ever ill!
Mmmmmm – I’ve now got a craving for cheese on toast!
Hope you’re on the mend.
Celia
x
PS: Pamela, I always lightly toast the bread first, but then I don’t toast the topping for as long.
This is more than deluxe cheese on toast – it is healing food. An essential to build up the spririt and body health.
Hope the Min Pins let you eat it in peace. Zeb is a “right pest” when I try to eat anything with melted cheese.
Ribbons of courgette are fun to work with. Try quickly sauteeing with a citrus infused oil (my own favourite is lime infused avocado oil).
care and love,
Michelle xxx (Zeb is soundly, silently asleep)
Do you actually toast the bread at any point in this recipe? I have been making omlettes recently with grated courgette, half a small courgette is enough though. I went a bit over the top with a whole small one last night! Ribbons of courgette are great for tarting up a bought pizza too.
Hi Pamela
No the bread is never toasted alone but the slow grilling makes it quite crunchy.
Thanks for the courgette tip on omelettes and pizzas.