One of my favorite food memories as a kid was making cheese toast with my brother. We would toast regular white bread, layer on thick slices of yellow cheese, then add “too much pepper and garlic salt, ” which was just enough by our standards, and then broil them in the oven until mouth-burning hot. I’m sure the cheese dripped down onto the floor of the oven making a mess for mom to worry about.
But alas, our tastes have grown up and we now have our own ovens to clean. So I have refined this childhood favorite in the spirit of St. Patrick. Instead of white sandwich bread, I slice artisan sourdough, and instead of sliced yellow Cheddar I grate Dubliner cheese and sprinkle with minced fresh garlic. The sharp, nutty flavor of the Dubliner takes this dish to a whole new level. Dubliner Breakfast toast is quickly becoming one of Ben and Nick’s childhood favorites too!
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Dubliner Breakfast Toast
These delicious cheese toasts are perfect for breakfast, lunch, dinner or a snack.
1 loaf crusty sourdough bread, sliced on the bias
Kerrygold Pure Irish Butter, softened, as needed
1 tablespoon minced fresh garlic
3 cups Dubliner cheese, grated
Salt and freshly ground black pepper, to taste
Preheat the oven to broil. In a small sauté pan over medium heat, melt 2 teaspoons of butter and add the garlic. Sauté garlic for a minute, just to soften, and let cool. In a small bowl, mix together the cheese, garlic, salt and pepper.
Spread the bread slices with butter. Place on a foil-lined baking sheet and toast in the broiler until crisp and golden, for 30 to 60 seconds, depending on the intensity of your broiler. Remove from the oven and turn the slices of bread over, so the crispy part is on the bottom. Top each slice of bread with about 1/4 cup of the cheese mixture and put back in the oven to melt the cheese.
Serve warm or at room temperature.
Makes about 12 toasts
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