Croustade au Parmesan

A delicate riff on the theme of cheese on toast, these croustades (another fashionably French term) are related to the perennially popular rarebits that emerged from Britain in the 17th century. A rarebit is basically cheese on toast, often with the addition of a spicy catsup, such as mushroom or anchovy (or Worcestershire sauce), or alcohol such as wine or beer. They were originally called ‘rabbits’ and there were many regional variants, although today only the Welsh version remains popula