Soufflé Cheese Toasts
12
small toasts or 4 large ones
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
12
baguette slices or 4 slices of larger bread
Jump
2
eggs
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1 tsp
Dijon mustard
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Pinch of cayenne or paprika
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¾ c
finely grated cheddar cheese
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Salt
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1 tbsp
grated Parmigiano-Reggiano
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Freshly ground black pepper
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Adapted from The Savory Way by Deborah Madison

Think of this recipe as a template. Slick the bread slices with chile paste, or rub a fresh tomato over them before baking. Use Monterey Jack or fresh goat cheese instead of cheddar. Most any cheese really. Dust on some chopped parsley or chives after the toasts are finished. You’ve got options. Endless ones.

Directions

  1. Preheat the oven to 400℉.
  2. Separate the whites and yolks of the two eggs. Lightly toast the bread slices on a baking sheet, then set aside.
  3. Beat the yolks with the mustard and cayenne or paprika in a medium bowl, then stir in the grated cheddar. Beat the whites with a pinch of salt until they form quite firm peaks. Fold the beaten whites into the yolk mixture. Divide evenly among the toasted bread on the baking sheet, then sprinkle each with the Parmigiano-Reggiano. Bake until puffed and golden, about 6 minutes. Grind on some black pepper and serve immediately.

Scott Hocker

Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He has worked in magazines, kitchens, newsletters, restaurants and a bunch of other environments he can’t remember right now. He has also been the editor in chief of both liquor.com and Tasting Table.