Brie, Cheddar, And Prosciutto Toast

Two types of cheese to make this toasted croissant stand out amongst many of my other toast recipes. Rather than basing it in Brummel & Browne, I use a rather liquid-y brie cousin, slathering it n both croissant halves. After tearing several pieces of prosciutto over, adding pepper, and as much cheddar as I’d like, it’s baked in the toaster oven. The idea behind this recipe’s conception was simple: one tangy cheese, one sweet cheese, and meat creating a full, well-rounded idea of an open-faced sandwich or, ‘toast’. I hope you like this recipe as much as I liked chowing down and developing it!

Ingredients:

1 croissant, stale

6 slices thinly sliced Prosciutto de Parma, aged 18 months

4 tablespoons Prestige de Bourgogne

1/4 cup shredded cheddar, aged 2 years

Freshly cracked pepper to taste

Directions:

Preheat toaster oven or oven to 375 degrees Fahrenheit.

Slice the croissant in half with a sharp knife. Spread two tablespoons of Prestige de Bourgogne on each half with the back of the spoon. Shred the prosciutto into bite-sized pieces and arrange each half on top of each croissant. Sprinkle each half of the cheddar on each half of the croissant. Freshly crack pepper over both halves.

Pop into toaster oven for about ten minutes or until cheddar is melted and prosciutto is crisp. Remove and consume immediately.

Serving Suggestion:

Black coffee, bourbon, apple cider