I think I’ve been holding out on you! Yup. With these little Cheesy Toasts. These beautiful little Cheesy Toasts. They’re great with soup (like my Broccoli Cheese Soup I made awhile back) but they’re a perfect little party appetizer, too.
Simple, quick (and pretty frugal) Cheesy Toasts will go like wildfire at a party. Just make up a tray (or two) ahead of time and pop them in the oven when you need them.
These are a combo of cheeses – I used Cheddar and Bleu Cheese but the beauty is you can use just about any cheese you’d like. Choose one that’s melty and one that packs a punch of flavor and you can’t go wrong.
If you’re frugal, you’re probably thinking Bleu Cheese? That’s not cheap. Most “fancier” cheese isn’t. The take away: think about cheese not just in price per pound, but in value. A bit of a more expensive cheese will buy you more flavor and a little goes a long way.
This recipe is a great use of any leftover bread or baguette or a bit of cheese that might just be hanging out in the fridge. Just scale the recipe down.
- 1 baguette (look for long & skinny)
- several tablespoons olive oil
- salt & pepper to taste
- 1/2 cup mayonnaise
- 1/2 teaspoon Dijon
- freshly ground black pepper to taste (1/4 teaspoon?)
- pinch cayenne
- 3/4 cup grated “Melty” cheese; Cheddar, Jack, Mozzarella, etc.
- 1/4 cup grated or crumbled “Sharp” cheese; bleu cheese, Parmesan, Asiago, etc.
- 1 tablespoon honey, optional
- 1 tablespoon finely chopped parsley, green onion, chives or other herb of choice
Prepare the baguette slices:
Preheat the oven to 400 degrees F.
Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
Toast bread slices, rotating baking sheet from front to back and flipping slices halfway through baking, until toasts are golden brown and crispy, about 10-12 minutes.
Cooled toasts can be kept at room temperature in zipper-lock bags up to overnight.
Prepare cheese topping:
Combine mayonnaise, Dijon, pepper and cayenne in medium sized bowl and whisk to blend. Mix in cheeses; season with salt if desired. Add honey if using.
Can be made 2 days ahead. Cover and refrigerate.
Preheat oven to 350 degrees F.
Place baguette slices on a baking sheet or on a rack over a baking sheet. Spread 1 generous tablespoon cheese mixture on each bread slice. Bake until cheese topping starts to bubble and brown, about 10 minutes.
Transfer toasts to large platter and serve.
I’ll be posting this recipe at Fiesta Friday #202, hosted this week by Judi @ cookingwithauntjuju.com and Laurena @ Life Diet Health.
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