Crunchy cheese bread
These crunchy parsley breadcrumb cheesy toasts are a dunkable version of the traditional green breadcrumb topping on cassoulet. All cheesy toast should come with a crunchy topping!
Ingredients
30cm rustic baguette, cut in half lengthways
100g (1 cup) grated gruyere (substitute Colby)
45g (¾ cup) panko breadcrumbs
3 tbsp finely chopped parsley
3 tbsp extra virgin olive oil
½ tsp cooking salt
Method
Step 1
Preheat oven to 200C fan-forced (220C conventional).
Step 2
Place the split baguette on a baking tray, cut face up.
Step 3
Scatter the cheese evenly on top.
Step 4
In a small mixing bowl, combine the breadcrumbs, parsley, olive oil and salt. Sprinkle on top of the cheese.
Step 5
Bake for 12 minutes, or until golden and crusty. Serve with my cassoulet soup.
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RecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/crunchy-cheese-bread-20230626-p5djkl.html