Cheese Toasts

31 03 2010

The first edible item of spring: chives!

A couple of days ago, I was taking some recycling out to the bin beside my house and to my astonishment, peeking out from amongst some dead leaves and sticks in my herb pot was the first edible item of spring!  I’m talking about chives, an oniony herb that is a perennial, meaning it will grow year after year. Chives are very mild so they’re usually used as an accent.  They also add a bit of colour to the plate so they make a great garnish.

This appetizer was inspired by a starter I had at Freemans restaurant in New York City when visiting with a group of friends back in February.  Be sure to use a good quality aged cheddar.  I use Balderson’s 3-Year Old White Cheddar but any decent extra old cheddar will work.

Cheese Toasts

Makes about 10 toasts

  • 1 cup (3 oz.) lightly packed grated aged white cheddar cheese – use extra old cheddar, aged at least 2 to 3 years
  • 1/4 cup dijon-style mustard*
  • 1 Tablespoon finely chopped chives, plus extra for garnish if desired
  • 10 baguette slices, cut about 3/4″ thick

*Using a mustard with horseradish such as Grey Poupon Deli Mustard or Kozlik’s Horseradish Mustard makes these toasts even more delicious.

  1. In a small bowl, combine cheese, mustard and chopped chives.  Use a spoon to stir all ingredients together until the mixture is combined and relatively smooth.
  2. Spoon about 1-1/2 teaspoons of the cheese mixture onto each baguette round and spread in an even layer.  Place rounds on a baking sheet.
  3. Heat the broiler of your oven and move an oven rack into the top slot.  Toast the cheese topped rounds under the broiler until bubbling and brown, about 2 minutes.  Watch very carefully – they can burn in seconds.
  4. Remove from the oven, place on a serving plate and sprinkle with a garnish of chopped chives.

Bon Appétit and Enjoy!

Sharp cheddar, dijon and chives make a simple but delicious appetizer





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