Cheese Fondue on Toast

Name: Cheese Fondue on Toast
Yield: Serves 4
Cuisine: American
Ingredients: 4 slices brioche or Challah bread, cut ½ inch thick; ¼ cup kirsch; 4 slices brioche or Challah bread, cut ½ inch thick; salt and freshly ground pepper; ¼ cup mixed fresh herb leaves (basil, tarragon, chervil, Italian parsley); 2 tablespoons extra virgin olive oil; 1 teaspoon champagne vinegar; salt and freshly ground pepper; ¼ cup mixed fresh herb leaves (basil, tarragon, chervil, Italian parsley); ¼ cup mixed fresh herb leaves (basil, tarragon, chervil, Italian parsley); ¼ cup mixed fresh herb leaves (basil, tarragon, chervil, Italian parsley); ¼ cup mixed fresh herb leaves (basil, tarragon, chervil, Italian parsley); 2 tablespoons heavy cream; ½ pound Gruyère or Comté cheese, grated; ½ pound Gruyère or Comté cheese, grated; 2 bunches garden cress

Preparation info

Serves
4

Difficulty
Easy

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Jean-Marie used Comté cheese when we cooked in Philadelphia, but you can use aged Gruyère. This is a perfect open-faced sandwich snack, which takes 15 minutes to prepare. A welcome added garnish for the plates would be herb flowers or shredded nasturtiums.

Ingredients

4 slices brioche or Challah bread, cut ½ inch thick
¼ cup

Americas
United States
Philadelphia
Snack
Sandwich
Vegetarian

Method

Preheat the oven to 400°F.

Sprinkle the brioche slices equally with the kirsch. Drizzle the cream over them. Then cover the slices with a 2-inch-thick layer of the grated cheese.