Finely grated cheese, ham, garlic, parsley, and a pinch of chili create a juicy filling that turns golden brown in the pan. These cheese toasts are delightfully crispy on the outside and perfect as a warm dinner, evening snack, or party appetizer.
Preparation is simple—just mix all the ingredients, spread the mixture on halved baguette, and fry everything in a little oil or butter. You can use various types of cheese, such as Edam or Parmesan, and adjust the amount of ham, parsley, and spices to taste.
What You’ll Need
- 350 g of assorted cheeses, such as Edam or Parmesan,
- ham, finely chopped,
- parsley, chopped,
- about 5 eggs, depending on the amount of cheese,
- 1 tablespoon of mayonnaise,
- 3 cloves of garlic, pressed or finely chopped,
- salt to taste,
- pepper to taste,
- chili to taste,
- 1 baguette,
- a little oil or butter for frying.
The original recipe does not specify the exact amount of ham, parsley, or spices, so adjust them according to the amount of cheese mixture and your own taste.
Step-by-Step Preparation:
1. Preparing the cheese: Grate the selected types of cheese finely and place them in a large bowl. Use a total of 350 g of cheese, combining, for example, Edam with Parmesan or other types to your liking.
2. Chopping ham and herbs: Cut the ham into small pieces and chop the parsley. Add both to the bowl with the grated cheese so they can be evenly distributed in the mixture.
3. Mixing the filling: Add about 5 eggs, a tablespoon of mayonnaise, and 3 pressed or finely chopped cloves of garlic to the cheese, ham, and parsley. Adjust the number of eggs according to the amount and consistency of the cheese mixture.
4. Seasoning the mixture: Season the filling with salt, pepper, and chili to taste. Mix everything thoroughly so the eggs, mayonnaise, garlic, and spices combine with the cheese and ham into a cohesive, spreadable mixture.
5. Preparing the baguette: Slice the baguette lengthwise into halves to create two long flat pieces. The cut sides will serve as the base for the cheese filling and allow for even frying in the pan.
6. Spreading the filling: Divide the prepared cheese mixture between both halves of the baguette. Spread the filling evenly over the entire surface and press it down gently so it holds together well when transferring and flipping.
7. Frying the filling: Heat a little oil or butter in a pan. Place the baguette in the pan, filling side down, and fry over medium heat until golden brown so the cheese mixture heats through and develops a toasted surface.
8. Frying the other side: Once the filling is golden, carefully flip the baguette and fry the other side as well. Be cautious so the filling doesn’t separate from the bread when turning.
9. Serving: Remove the finished cheese toasts from the pan and serve warm, when the crispy exterior and juicy interior are at their best. Before serving, you can cut them into smaller pieces for easy serving.
How to Adjust the Consistency of the Cheese Mixture
The original recipe calls for about 5 eggs, but the final amount depends on the type and quantity of cheese used. The mixture should be cohesive and spreadable on the bread, but not so runny that it drips off.
How to Safely Flip the Toasts
When frying, place the baguette filling side down first and let it brown over medium heat. Flip it only when the mixture is toasted and holds together. This way, most of the filling stays on the bread and you can easily fry the other side.
Final Tip
Cheese toasts taste best warm, right after frying. For appetizers, cut them into smaller pieces, while for a quick dinner or hearty snack, serve in larger portions.
