Toasted baguette with herbed cheese

Name: Toasted baguette with herbed cheese
Ingredients: 1 white baguette (250 g); 1 box (140 g) herbed processed cheese triangles; 1/4 teaspoon salt; 1/4 teaspoon chili flakes; 5 g fresh celery; 10 g fresh parsley

Appetizers - Toasted baguette with herbed cheese by Zoe H. - Recipia

Toasted baguette with herbed cheese has crisp edges and a soft layer of cheese and herbs. The bruschetta has a warm center, a hint of chili and fresh herbs on top, while the golden crust makes each piece easy to hold. I serve them while the bread is still slightly warm, before it loses its crunch. Preparation: 5 minutes. Cook time: 8 minutes. Total time: 13 minutes. Serves: 4. About 270 kcal and 10 g protein per serving.

Ingredients

1 white baguette (250 g)
1 box (140 g) herbed processed cheese triangles
1/4 teaspoon salt
1/4 teaspoon chili flakes
5 g fresh celery
10 g fresh parsley

Preparation

1. Cut the baguette into slices about 1 cm thick. 2. Toast the slices in the toaster in batches, for about 8 minutes in total, until the edges are crisp and lightly golden. 3. Spread the herbed cheese on the warm slices. Sprinkle with the salt and chili flakes, then add the chopped celery and parsley.

Notes

A baguette with a tighter crumb holds the topping better than a very airy one; if it’s very fresh and soft, cut the slices carefully so they don’t get squashed. For thicker slices or a low-powered toaster, give them another short round until they’re dry in the middle too. Cold cheese spreads more easily after a few minutes on the counter, but if it’s already soft, use it as is. Sometimes the chili flakes land in a heap on a few slices, so sprinkle them on in two passes. I serve them with sliced tomatoes and drink black tea. You can toast the bread ahead, but spread the cheese on just before serving or it will go soft; you can replace the 5 g of celery with another 5 g of parsley. Contains gluten and dairy.