I totally blame Becca over at Amuse Your Bouche for today’s post – when I saw her cheesy toast variation the other week I got a total craving. I don’t remember the first time I had cheesy toast but I’m going to guess it was a case of my mom not having enough bread for grilled cheese sandwich and going with an open-faced variation. Also should note as this point that I’m a HUGE fan of open-face sandwiches so thanks mom 🙂 This extends as far as stripping my burgers which is why I tend to load up my cheesy toast with all sorts of goodies. I want the bread to just barely be hanging on so in part it does become a balancing act of figuring out how many toppings a piece can handle. I also used two different spreads (or smears) as I couldn’t decide which one would work best, one being vegan and one being not so vegan. That is of course assuming that vegan bread is being used, something I can assume since I made my own peasant bread using dairy-free stick “butter”.
1 cup kale, chopped
1 tsp olive oil
1/4 tsp pepper
4 slices bread (assuming 1 per person)
2 tbsp tofutti cream cheese (or dairy cream cheese)
1/2 tbsp chives
2 tbsp yogurt spread
2 roma tomatoes, sliced
4 pieces Daiya slices, provolone variety (or dairy variety)
- Place the kale in a small bowl and massage in the olive oil over 5 minutes, toss in the pepper and set aside.
- In another small bowl, blend together the cream cheese and the chives until well mixed. Set aside and allow to continue softening.
- Preheat oven to Broil - Low
- Spread the cream cheese chive mixture over half of the bread pieces and then layer on the tomatoes and the massaged kale. Top with a slice of cheese.
- Repeat the process with the yogurt spread on the other two pieces. Then place all the slices on a cookie sheet.
- Broil for 5-7 minutes, or until cheese has melted and has started to bubble. Allow to cool on the sheet for another 5 minutes then Serve and Enjoy!
The more I use Daiya, the more I’m starting to enjoy it in the melted form. The texture still drives me crazy when it’s raw but that all goes away once it melts. I’m also hoping to find some more varieties of cashew cheese as there are occasions where I can’t melt the cheese but would still like to have some, such as cold salads. I’m also sending this open faced cheese sandwich over to 52weeksofcooking for their historic foods challenge since this Depression Era treat has become a comfort classic over the past (almost) 100 years. Also cool to note that the original version was open-faced and it wasn’t until the 60s that the top piece was added. Important to note that the cheese on toast is historically different than an open faced cheese sandwich, something that has been around since the 15th century – the toasting makes all the difference!
In gardening news, I have a good dozen green cherry tomatoes growing and today my first little pepper joined the party. I’ve also got lots of purple flowers on my fairy eggplant but so far no lil eggplants, fingers crossed that will change. I’ve never done a container garden before so I’m looking forward to seeing how it does in comparison to my awesome box garden. I’m also hoping that the guy who bought my place appreciates the awesome box garden and is using it.