Fontina Baguette Toasts with Sun-Dried Tomatoes

Fontina Baguette Toasts with Sun-Dried Tomatoes

prep time

minutes
cook time

minute
servings
12

Ingredients








Cooking Instructions

1

Heat oven 400°F. Place bread on baking sheet and lightly toast. Spread a thin layer of the sun-dried tomatoes over each slice. Set aside. In medium bowl, beat the egg yolks with the mustard and paprika and stir in fontina. Set aside. Add pinch of salt to egg whites. In deep, narrow bowl, beat until the whites form stiff peaks. Fold into cheese mixture. Top baguette slices with cheese mixture, dividing evenly. Sprinkle parmesan over. Bake until puffed and golden, 5-7 minutes. Serve immediately.


Variation: Replace fontina with alpine-style cheese or Swiss. Replace sun-dried tomatoes with a layer of finely chopped niçoise olives or well drained purchased olivada.


Ingredients








Cooking Instructions

1

Heat oven 400°F. Place bread on baking sheet and lightly toast. Spread a thin layer of the sun-dried tomatoes over each slice. Set aside. In medium bowl, beat the egg yolks with the mustard and paprika and stir in fontina. Set aside. Add pinch of salt to egg whites. In deep, narrow bowl, beat until the whites form stiff peaks. Fold into cheese mixture. Top baguette slices with cheese mixture, dividing evenly. Sprinkle parmesan over. Bake until puffed and golden, 5-7 minutes. Serve immediately.


Variation: Replace fontina with alpine-style cheese or Swiss. Replace sun-dried tomatoes with a layer of finely chopped niçoise olives or well drained purchased olivada.


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