Cheese on Toast (Alexandra Guarnaschelli) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Ingredients:
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 the bias |
kosher salt |
16 ounces fresh, tangy goat cheese, preferably in log form, cut into 16 slices |
sea salt |
Directions:
1. 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.
2. 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.
3. 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, for 2 to 3 minutes. Adjust the seasonings with sea salt, to taste. Serve alongside soup, if desired.
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