Broiled and Flamed Cheese with Toast
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 997
- Total Fat
- 60
- Saturated Fat
- 34
- Carbohydrates
- 45
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 55
- Cholesterol
- 131
- Sodium
- 2009
- Total: 30 min
- Active: 30 min
Ingredients
Toast:
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
Cheese:
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
Directions
- Preheat the oven to 350 degrees F.
- 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.
- 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.