>> Thursday, 3 May 2012
It is clear that I am getting older. My tastes are changing. Things I cared little or nothing about when I was younger, I find myself enjoying these days. Like toast! But I don't want the flimsy, super soft bread that you can easily take 4 slices and squish together to resemble a decent slice. No, I want the crusty, hearty artisan-type bread. The kind of bread that you can cut your own thick meaty slices. So, I've been baking bread pretty often the past few weeks. I think that it's some kind of phase though; I know me, in a week's time the month-long bread craze will be over until it comes around again.
I don't have a toaster, but that's okay because my thick-sliced toasts cannot fit into the slender, skinny vents. Don't you dare say my toasts are overweight! :) :) I do have a griddle though as well as a cast iron skillet and tawah so getting crusty toasts is not a problem.
To make these cheesy-herby-toasts, here's what I did.
- Cut thick slices of homemade bread
- Melted some French butter (any good quality butter will do)
- Grated some sharp New Zealand cheddar cheese (use your favourite)
- And thinly sliced a couple of green onions - white and green parts
- I then heated the griddle.
- Brushed one side of each slice of bread with melted butter and added the bread, buttered side down on the griddle. The extra butter, I brushed on the top side of the bread.
- Let the bread toast until it becomes crusty, nicely brown (I don't like my toast very dark) fragrant and nutty from the butter.
- Flip the toasted side up, sprinkle with grated cheese and green onions and let it melt as the other side of the bread toasts.
- When the cheese is melted and green onions embedded, remove from the griddle and transfer to a wire rack while you finish making your cup of tea, coffee or Milo. Grab a couple of the cheesy-herby-toasts and find somewhere comfortable to enjoy them.