Best Broiled And Flamed Cheese With Toast Recipes

Flaming Broiled Provolone with Parsley Toast image

Provided by Alex Guarnaschelli

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
Kosher salt
5-6 (inch thick) slices sourdough bread, halved lengthwise and toasted (or grilled)
8 sprigs flat-leaf parsley, finely chopped, stems and all
1 pound Provolone cheese, cut into 1-inch cubes
2 ounces neutral gin (like Bombay Sapphire)

Steps:

Preheat oven to 350F.
Make the toasts: In a medium bowl, whisk together the olive oil and garlic with a pinch of salt. Spread on top of the toasts and arrange them in a single layer on a baking sheet. Place the tray in the oven and cook until the toast is browned, 5-8 minutes. Remove from the oven, arrange on a platter and top with the parsley.
Broil and serve: Arrange the cheese in single layer in a 9-inch baking dish and place in the oven to melt, 5-8 minutes. Turn on the broiler and place the dish under the broiler 2 minutes more. Remove, sprinkle with salt and place on the table next to the toasts. Pour the gin over the cheese and carefully light it until it flames. Watch the flame burn until it runs out and dig in!

Broiled Cheese Toast image

Provided by Bev I Am

Categories Breakfast

Time 7m

Yield 6 serving(s)

Number Of Ingredients 4

6 slices soft white bread
butter (your desired amount for spreading)
6 slices American cheese (or Cheddar)
white sugar (your desired amount for sprinkling)

Steps:

Nutrition Facts : Calories 113.5, Fat 4.3, SaturatedFat 2.4, Cholesterol 9.1, Sodium 264.9, Carbohydrate 13.8, Fiber 0.6, Sugar 1.1, Protein 4.7

Cheese on Toast image

Provided by Alex Guarnaschelli

Categories appetizer

Time 30m

Yield 16 toasts

Number Of Ingredients 6

2 to 3 tablespoons extra-virgin olive oil
4 to 5 sprigs fresh thyme, washed, dried and stemmed
1 loaf Italian bread, cut into 16 (1-inch) thick rounds on a bias
Kosher salt
16 ounces fresh, tangy goat cheese, preferably in log form, cut into 16 slices
Sea salt

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.