Growing up as a kid, my Mom would make quick weekday breakfasts for us, they were simple, but I loved them. The creamiest of wheat, tongue-rolling oatmeal, perfectly fried egg over buttered toast, and my favorite cheese toast! It was crispy, chewy, and cheesy. I would eat it hot out of the oven. She always used sharp cheddar. As an adult, in my classes, I often teach this appetizer with a brie and fig jam. Or, gruyere with apricot jam. A spicy chutney works beautifully with this, as well. Crispy, chewy, savory, sweet, spicy. In the words of Bob Marley and Stevie Wonder, "We're Jammin', we hope you like jammin, too!" Love, peace and cheese toast.
1 6-inch French Loaf, sliced into 1/2 inch slices ( NOTE: if you you have a 12-inch loaf, double the recipe.)
3- oz Extra Sharp Cheddar, grated (Sharp is great too)
1 TBS Apricot Jam (or your choice jam)
1/2 tsp red pepper flakes
1 TBS Extra Virgin Olive Oil, divided (a little bit here, a little there, you'll see)
3-4 leaves fresh basil, torn and dropped for garnish ( dried is fine, 1-tsp)
2 tsp green onion, chopped small for garnish
Pre-heat oven to 350 degrees.
Brush one side of each bread loaf slices with EVOO.
Over medium heat, place brushed toasted, browning each side (1-2 mins, each side).
Spread a little (or a lot) of a jam of your choice on the toast, and top with shredded cheese.
Pop it in the oven for about 5-7 minutes, or until cheese is bubbly and lightly browned.
You can top with caramelized onions, fresh or dried herbs. I used green onion and fresh basil leaves.