Cheese on Toast

Ok, I know what you are thinking. Why post something on cheese on toast?

Well, this is not just a slice of cheese slapped on a piece of toast and put under the grill, this is different, delicious, French.

For me, the perfect Sunday night supper and so easy to make. if you live in France you will already know the delicious  Saint Marcellin cheese already wrapped in Jambon Cru.

The French are so lucky. These cheeses are available in every supermarket in France. Originally made from goat’s milk, more recently  also made from  cow’s milk, Saint Marcellin can be pasteurised or unpasteurised. They weight approximately 100g (3-4 ounces) and when young have a mild and tangy flavour.

All you do when getting them home, is to preheat the oven to 200c, unwrap the cheeses and place on a lightly greased baking tray. Scatter with a few fresh thyme sprigs, drizzle with a little extra virgin olive oil and put in the oven until the cheese starts to bubble and melt and the Jambon crisps lightly. Depending on the age of the cheese, this will take 3-5 minutes.

While this is happening, toast slices of country bread. When toasted, rub with a peeled clove of garlic and place on warm plates. Take the cheese out of the oven, place on the garlicky toast and eat immediately. I like to serve a salad with this which includes some beautiful red radicchio. The slight bitterness is a good foil for the rich cheese.

Now, what if you do not live in France?

Well, most good cheese suppliers stock logs of mild goat’s cheese. Buy a piece and cut into slices. Wrap with some thin slices of prosciutto and follow the method above.