Broiled and Flamed Cheese with Toast

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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3 tablespoons extra-virgin olive oil, divided

1 baguette, cut in 1-inch-thick slices 

2 large cloves garlic, minced 

2 tablespoons unsalted butter 

2 tablespoons sesame seeds 


2 pounds aged provolone cheese, cut into 1-inch cubes

1 cup grated Parmigiano-Reggiano cheese 

4 to 6 ounces gin 

2 Granny Smith apples, peeled, cored and cut into eighths 

2 fennel bulbs, outer layer removed, bulb cut into 15 to 20 wedges 


  1. Preheat the oven to 350 degrees F.
  2. For the toast: In a medium saute pan set over medium heat, heat 2 tablespoons of the oil. When shimmering, add bread slices and toast for 2 minutes on each side. Remove and set aside. Add garlic, 1 tablespoon olive oil, and 1 tablespoon water to the pan. Saute until garlic is soft, 1 to 2 minutes. Add butter and sesame seeds and toast 1 more minute. Spoon sesame-garlic mixture over toasted bread.
  3. For the cheese: Arrange provolone in an even layer in a baking dish and sprinkle with Parmigiano. Place in the oven to melt, 6 to 8 minutes. Remove and pour half of the gin over the cheese; ignite the gin using a long match or a click lighter. Once the flames die out add more gin and flame again. Serve with toasted baguette pieces, apples and fennel.
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