Triple Cheese Toasted Bread Slices
Recipe: #15670
November 06, 2014
Categories: Side Dishes, Cheese, Monterey Jack, Parmesan, Sunday Dinner, Oven Bake, Kosher Dairy, more
"Make certain to purchase a very crusty bread loaf to make slicing easier. You can use French or Italian crusty bread but rustic or ciabatta is better! make a double recipe of the cheese mixture excluding the green onion and store one batch in the freezer for up to 2 months (trust me the mixture will be used up long before the 2 months!) when ready to use defrost in the fridge overnight and just add in the finely chopped green onions, this cheese mixture freezes very well."
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (55.1 g)
- Calories 173.8
- Total Fat - 13 g
- Saturated Fat - 7.7 g
- Cholesterol - 35.9 mg
- Sodium - 388.4 mg
- Total Carbohydrate - 3.4 g
- Dietary Fiber - 0.1 g
- Sugars - 0.6 g
- Protein - 11.1 g
- Calcium - 363.1 mg
- Iron - 0.1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees (oven rack to second-lowest position).
Step 2
Cut the crusty bread into about 10-12 (1-inch) slices using a serrated knife.
Step 3
In a medium bowl mix together the mayo, butter and minced garlic and a dash black pepper until smooth. Mix in the feta cheese, 1/2 cup Parmesan cheese, Jack cheese and green onions; mix to combine. Spread about 2 semi-heaping tablespoonfuls on each slice of bread.
Step 4
Sprinkle with 1 tablespoon Parmesan cheese on top, then press down the Parmesan cheese lightly with back of a spoon to make certain that it sticks to the cheese mixture.
Step 5
Place the slices on a baking sheet.
Step 6
Sprinkle with salt and pepper.
Step 7
Bake for about 10-12 minutes or until cheese is golden and bubble
Tips
No special items needed.
0 Reviews
You'll Also Love
