Loaded Cheese Toast

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If, like me, you are a fan of the savory rather than sweet breakfast, then you are probably familiar with cheese toast. It’s simple, satisfying, and so delicious. But, if you decide that you want to make that cheese toast a little more special than your day-to-day variety, this is one you definitely need to try. You can assemble all of the ingredients the night before (in fact, it’s wise to do so, in order to allow the flavors to meld), and then just spread it on to a thick slice of baguette, sourdough, or Texas toast, and run it under the broiler until it’s hot and bubbly. It can also be spread into a pie plate, and baked at 350°F for 20-25 minutes, and served with toast points, or wedges of apple. Baked in individual ramekins, it can be most welcome when you have overnight guests, are serving social-distance appetizers, or even if you want to treat yourself. 

Loaded Cheese Toast

8 oz. smoked Gouda cheese, grated

1 8-oz. pkg. cream cheese, softened

½ c. Duke’s mayonnaise

½ c. plain Greek yogurt

1/8 t. cayenne pepper, optional

1 c. crumbled, cooked bacon, reserve 1 T. for garnish

¼ c. chopped scallions, reserve 1 T. for garnish

Place above ingredients (except that reserved for garnish) into a medium mixing bowl. With a hand mixer, at medium speed, beat until smooth and creamy, 1 to 2 minutes. Spread onto thick slices of sourdough, baguette, or Texas toast. Broil until hot and bubbly; serve. Store cheese mixture, covered, in the refrigerator. Keeps five days.