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Cheddar & Monterey Jack Cheese Toast




Source of Recipe


Based on a recipe by Ree Drummond – “Pioneer Woman” on Food Network


Recipe Introduction


I was looking for a special cheese toast to serve with vegetable soup for a company lunch. I wanted something that would elevate the everyday soup and this recipe did it. The recipe itself is very good, but the Cheddar that I used was what really made the difference. I found Montgomery’s Cheddar from Manor Farm in Somerset, UK at Southern Season. This is one of the best cheeses I’ve ever had. Truly remarkable and set this cheese toast apart from any I’ve ever made. I made the cheese mixture the day ahead of time and just let it come to room temperature before spreading on the bread. We had a couple of pieces left over and I toasted one and made a sandwich with some good ham – incredible.


List of Ingredients




2 cups grated Cheddar – really, really GOOD Cheddar
2 cups grated Monterey Jack
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 stick (4 tablespoons) butter, softened
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon Penzey’s Mural of Flavor mix
1 crusty French loaf – I used a ciabatta


Recipe



In a stand mixer combine all the ingredients except for the bread.

Preheat the oven to 375 degrees. Line a baking sheet with non-stick foil. Adjust a rack in the oven to the second from the top slot.

Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Place the pieces on the foil covered baking sheet and place in the oven on the rack. Bake for about 10 minutes, until everything is hot and the cheese is melty. Change the oven to broil and broil (watching closely) until the cheese is bubbly and beginning to brown. Let cool slightly before serving.

Yield: 6 servings