Cheese Fondue on Toast

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

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.


  • 4 slices brioche or Challah bread, cut ½ inch thick
  • ¼ cup kirsch
  • 2 tablespoons heavy cream
  • ½ pound Gruyère or Comté cheese, grated
  • 2 bunches garden cress
  • 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


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.

Place the slices on a baking sheet and bake them in the oven for 4 minutes, or until the cheese is completely melted.

Dress the cress and herb leaves with the oil, vinegar, and salt and pepper. Serve the salad immediately at the side of the toasts.