I most definitely will not enter the endless tirade going on at the moment about a certain article on Food Blogs. I am only blogging for my own (foodie) pleasure, I do love food and wine, and the opportunity this blog is giving me to meet other like minded people. And I absolutely don’t like opinionated people who make general statements. But I do love cheese. I will resume to a simple recipe on cheese sandwich – now who saw this one coming? – from none other than Heston Blumenthal. Now if a cheese sandwich is OK for a three starred Michelin chef, then I guess it should do for me and the rest of the world just fine. The recipe was published in the March 2006 issue of ‘Delicious’.
Cheese on Toast (serves 4)
½ garlic clove
4 baguette slices, cut diagonally
4 tbsp butter or olive oil
150gr Cheddar or Gruyere, sliced
For the Garlic Wine
75ml dry white wine
2 garlic cloves, crushed
1 fresh rosemary sprig
1 fresh thyme sprig
1 fresh tarragon sprig
2 black peppercorns, crushed
Make the garlic wine. Put the wine, garlic and herbs in a pan and bring to the boil. Add the pepper and boil for 8/10min, until reduced to 4 tbsp. Remove from the heat and cool. Strain and set aside.
Preheat the oven to gas mark 7/ 220°C. Put the baguette slices on a baking sheet and bake for 5min or until toasted. Rub the cut side of the garlic over each toasted slice, then spread with the butter or the oil. Top with the cheese and drizzle over the garlic wine. Return to the oven for 10min, until the cheese is bubbling.