Switzerland Cheese Toast Recipe
Summary
Main IngredientCheese
Ingredients
| Butter | 2 Tablespoon | |
| Flour | 11/2 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| 1/2 cup natural Gruyere cheese, grated | ||
| 3 tablespoons dry white Swiss wine | ||
| Garlic | 1 Clove (5gm), minced | |
| Egg | 1 , beaten | |
| Ground black pepper | 1 To taste | |
| Grated nutmeg | ||
| 1 long loaf | ||
| French bread | ||
| Salt | To Taste | |
Directions
Melt the butter and blend in the flour with a wire whisk.
Meanwhile, bring the milk to a boil and add it all at once to the butter-flour mixture, stirring vigorously with the whisk.
Continue stirring until the sauce is thickened and smooth.
Cool to room temperature.
Add the cheese, wine, garlic and egg and the salt, pepper and nutmeg to taste.
Mix well.
Cut ten to twelve slices of French bread diagonally, each half an inch thick, and toast each slightly on one side only.
Spread each untoasted side with about three tablespoons of the cheese mixture.
It should be about one half inch thick on the toast.
Broil under medium heat until the mixture is lightly browned and heated through.
Meanwhile, bring the milk to a boil and add it all at once to the butter-flour mixture, stirring vigorously with the whisk.
Continue stirring until the sauce is thickened and smooth.
Cool to room temperature.
Add the cheese, wine, garlic and egg and the salt, pepper and nutmeg to taste.
Mix well.
Cut ten to twelve slices of French bread diagonally, each half an inch thick, and toast each slightly on one side only.
Spread each untoasted side with about three tablespoons of the cheese mixture.
It should be about one half inch thick on the toast.
Broil under medium heat until the mixture is lightly browned and heated through.
Chef
