Irish Cheese Toasties
by Sue Lau | Palatable Pastime
Did I tell you recently that I was going to be playing in an online cooking event with teams of foodies travelling around the world (virtually) sampling a wild number of different cuisines and recipes? Well, I am.
One of the cuisines that will be visited is Irish.
As part of the event, we offer a selection of recipes up for other members to try. The recipes really should be authentic, so I managed to flip open a cookbook or two on the subject to see what the experts had to say on it.
One such cookbook is Irish Country Cooking, more than 100 Recipes for Today’s Table, by the Irish Countrywoman’s Association. In there, they have a recipe for cauliflower soup with cheese toasts which looks very nice. I decided to adapt the recipe for the cheese toasts a tiny bit (not a whole lot of room there for adapting, truth be told). Theirs call just for French bread, cheddar (we assume Irish cheddar?) and Dijon mustard. I did that using some Kerrygold Dubliner cheese, which is a little bit cheddar, a little bit sweet, with a nutty flavor. I also added a generous sprinkling of cracked black pepper and bits of fresh thyme, which I really feel sets the flavor off.
We found ourselves dipping wet fingertips to the plate to capture every last iota of pepper and herb.
The result is sublime, as we gobbled the toasts down with a pint of Irish lager.
This is a perfect accompaniment for beer, and also a great side to have with any warming bowl of soup, be it an Irish cauliflower soup or otherwise. Simple and sublime, these cheesy crisp toasties are perfect for anytime.
I do hope you enjoy.
You might also like:
Irish Cheese Toasties
- 2 oz. Kerrygold Dubliner cheese (grated)
- 12 1/2- inch slices French baguette
- 2-3 teaspoons Djon mustard
- cracked black pepper
- fresh thyme bits
- Slice toasts from baguette loaf and apply a smear of Dijon.
- Place toasts on a baking tray and sprinkle with cheese
- Broil or bake in a toaster oven until golden and cheese is melted.
- Sprinkle with fresh thyme and a liberal amount of cracked black pepper.
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