Luxury cheese on toast
My luxury cheese on toast is inspired by Roquefort and Parma ham croque monsieur; but rather than dip it in egg and fry it, I’ve turned it into a luxurious cheese on toast salad. Bitter leaves, walnuts and walnut oil vinaigrette transform it into a spectacular but easy treat.
Ingredients
- 1 shallot
- ½ tbsp white wine or cider vinegar
- 3 tbsp walnut oil
- 2 chicory or other bitter leaves such as frisée or dandelion
- 50g walnut pieces
- 1 tbsp finely chopped parsley
- 2 thick slices sourdough or country-style bread
- 100g Roquefort
- 4 slices Serrano or Parma ham
Method
- Finely chop the shallot, mix with the vinegar in a bowl then beat in the walnut oil.
- Trim the chicory, quarter lengthways and slice down each quarter to make strips. If using frisée, tear into manageable pieces. Turn the leaves through the dressing.
- Toast the bread and cover with thick slices of Roquefort, pressing them into the toast to melt slightly. Drape with ham.
- Cut into quarters and place in the middle of 2 plates. Surround with the salad and garnish with walnuts and parsley. Dribble any remaining dressing over the ham.
Please note: the image above is for decorative purposes only and is not an original photograph of the dish described.
This recipe was first published in the September 2008 edition of Saga Magazine.
Lindsey Bareham's website is www.lindseybareham.com