I bake the toast on the center rack for about 10–12 minutes. When the cheese is fully melted and just starting to turn golden at the edges, it’s ready. If I want a crispier top, I broil it for ...

To measure what makes the 'perfect' cheese on toast we looked at three different components - the consistency of the temperature of the melted cheese across the slice, the texture of the cheese, and ...

This quick and easy toast recipe is the ultimate treat! Start with 6 slices of bread, layering each with 6 slices of cheese ...

While it may not be haute cuisine, there's just something about the simple pleasure of a great hunk of melted cheese on a piece of toast that makes it irresistible if you need a quick, tasty bite ...

Once the butter has melted, add the onion and sauté ... Step 4: Spread this cheese mixture on top of each slice of toast and grill under a medium heat for 4-5 minutes, or until set and bubbling.

Lightly toast one side of the bread slices on a heated tawa or ... Allow the slices to cook on the lowest flame for 5-10 minutes, or until the cheese has melted. Gently lift the slice to check that ...

The classic melting cheeses are Gruyere and Emmental but there are so many others that will work well, giving you a voluptuous cheese on toast. One that melts superbly and has a bit of clout to it ...

Once done, take a piece of bread and lightly toast it from one side. 4. Now add the prepared masala on the toasted side (allowing the other side to also cook.) 5. Then add cheese from top and let it ...

Add the cheeses, egg yolks, salt, chopped chilli, garlic, pepper, chopped coriander and mustard, return to a low heat and cook gently until all the cheese has melted and the mixture starts to ...

Blessed are the cheese makers. I say this because of all the foods produced by professionals – bread, patisserie, smoked fish and charcuterie – cheese is the one I will never be able to make.

Essentially posh cheese on toast, the open sandwich is undeniably festive, thanks to the layers of melted cheese and cranberry sauce. And finally, Alice Zaslavsky’s you-do-you garlic cob fondue ...