Crunchy cheese bread
These crunchy parsley breadcrumb cheesy toasts are a dunkable version of the traditional green breadcrumb topping on cassoulet. All cheesy toast should come with a crunchy topping!
Ingredients
30cm rustic baguette, cut in half lengthways
100g (1 cup) grated gruyere (substitute Colby)
45g (¾ cup) panko breadcrumbs
3 tbsp finely chopped parsley
3 tbsp extra virgin olive oil
½ tsp cooking salt
Method
Step 1
Preheat oven to 200C fan-forced (220C conventional).
Step 2
Place the split baguette on a baking tray, cut face up.
Step 3
Scatter the cheese evenly on top.
Step 4
In a small mixing bowl, combine the breadcrumbs, parsley, olive oil and salt. Sprinkle on top of the cheese.
Step 5
Bake for 12 minutes, or until golden and crusty. Serve with my cassoulet soup.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Comfort food
- Bread
- Cheese
- French
- Sandwich
- Snacks
- Side dish
- Family meals
- Kid-friendly
- Kids cooking
- Quick & easy
RecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.From our partners
Similar Recipes
More by Nagi Maehashi
RecipeTin Eats’ easy-peasy sausage and vegie one-tray wonder (with hands-off gravy)
- 30 mins - 1 hr
- Nagi Maehashi
RecipeTin Eats’ lamb cutlets with fondant potato, jus and salsa verde
- 30 mins - 1 hr
- Nagi Maehashi
