Soufflé Cheese Toasts

Preparation info
  • Makes


    small toasts
    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

An hors d’oeuvre that won’t ruin your appetite—like any soufflé, it puffs but doesn’t wait. Although quite edible once fallen, it’s best when you can bite through a thin crisp layer of toast into a fragrant, gossamer froth.

Different cheeses have their own character and go well with different herbs and spices. Try a sharp cheddar cheese with mustard; milder cheeses like Muenster, Monterey Jack, and Gouda with crushed basil or fines herbes; a creamy Fontina or even a goat chee