One of my favorite snacks on our Bar Menu is the Cheese Toast with Melted Tomatoes. It is great as a late night snack instead of pizza, or as a light supper. And it is great for using up any leftover cheeses after a party.
We toss some ripe tomatoes in a little olive oil and chopped garlic, season them—pop them into the oven—and when we get to work in the morning the tomatoes have “melted” into a simple sauce. All they require is a light chopping and folding in some herbs [like chopped Italian parsley, or thyme, sweet marjoram] and some torn basil leaves.
1. Gather 1 pound of cheese pieces (any variety: Gruyère, goat, brie, fontina, although too much blue cheese and it will predominate) cut off any mold or very hard rinds, and cube into 1" pieces.
2. In the bowl of a food processor, add the cheeses, garlic cloves, about 1/2 cup of dry white wine and a big grinding of black pepper. Process for 30 seconds or so, until the mixture is creamy but not too soft.
3. Salt is usually not needed, but taste the mixture and add some if it is.
4. Pack it into a small container that will fit the amount of cheese. It also can be frozen.
5. The fromage fort is ready to use now, either served cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant.
6. Grill pain rustique with some olive oil until golden and charred a bit.
7. Spread the fromage fort onto the grilled bread and set under the broiler until cheese is golden.
8. Add some chopped oven-roasted tomatoes and olive oil in a saute pan. Heat up, until hot add the basil.
9. Garnish the hot cheese toast on a plate with some of the roasted tomato, piling it up on the cheese toast, cross with the other toast, and add some of the tomato sauce to the plate here and there.
10. Drizzle the toast and tomato with some extra-virgin olive oil, and a sprinkle of chopped Italian parsley.
|Adapted from a recipe by Jacques Pépin, Food & Wine Magazine|
Serves approx: 8
Yield: 2 1/4 cups
Start to finish: 10 minutes [not counting the overnight melting of the tomatoes].