There's cheese on toast, and then there's Georgina, The Countess of Dudley's ‘cheese toasts’. These decadent little bites are great for any occasion, whether you’re watching a football match at home and want something to munch on in anticipation, or your mates are coming round and you feel like offering them something other than tea and biscuits this time.
Made with Gruyère and Parmasan cheese and a dash of paprika, these fancy little cheese toasts are so moreish you won’t be able to stop at one. This 1914 recipe really does take good old fashioned cheese on toast to a whole new level.
Original Recipe: 'Cheese Toasts' (Book 3, 1914)
Speed: 20 mins. | Makes: About 10 rounds
White bread, toasted - either 8 small or 4 medium/large slices
57g Gruyère cheese
57g Parmesan cheese
1 dessert spoonful of cream - we used double cream
½ tsp. cayenne pepper
1. Pre-heat oven to 180°C fan (350°F/Gas Mark 4).
2. Toast the bread and then cut it into rounds and then place these on to a foil-coated baking tin.
Note: You can do this using a scone/biscuit cutter (as we did) or by placing a small round object such as a jam jar lid on the toast and carefully cutting around this with a knife.
3. Grate the Gruyère and Parmesan cheese.
4. Melt the butter slowly in a saucepan over a low heat and then stir in the grated cheeses, cream, salt and cayenne pepper.
5. Thickly coat the top of the round toasts with the cheese mixture until this is all used up.
6. Lay a tiny piece of butter on top of each of the toasts before cooking in the oven or grill for no more than 8 minutes.
Note: We did the whole 8 minutes which we found fine, but for a smoother cheese coating it's best to take them out around the 6 minute mark.
Eat while still hot!
Original Recipe for 'Cheese Toasts'
'BOOK 3': A Second Dudley Book of Recipes (1914)
Collected and Arranged By: Georgina Ward, Countess of Dudley
Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.)