Gruyere-Toasted French Bread
May 25, 2010 by kh
Quicktip
by Kate Hehyoe
Broiler Quickies: Gruyere-Toasted French Bread
Another Recipe to Cook While the Broiler’s Hot
Pop this goosed-up version of a cheese melt under a hot broiler, right after you’ve broiled a main dish. Slice a loaf of French bread in half lengthwise. Slice each length into pieces, about 3 inches long. Drizzle or brush 2 tablespoons walnut oil on the cut surfaces. Combine 4 ounces shredded Gruyere cheese, 1 tablespoon mayonnaise, 2 teaspoons coarse-ground mustard, and 1/8 teaspoon white pepper. Distribute on the bread. Broil until cheese bubbles and serve hot. (Serves 4)
Find more tips to shrink your cookprint in Kate Heyhoe’s book Cooking Green
Comments
Feel free to leave a comment...
and oh, if you want a pic to show with your comment, go get a gravatar!
You must be logged in to post a comment.