Serves 4
Notes
These cheese toasts are a great accompaniment to most salads and soups. Think of them as an Italian grilled cheese, lighter and crispier than the diner version, but equally satisfying. You can vary the cheese, based on what you have; just use equal parts hard grating cheese (such as Grana Padano or pecorino) and a softer cheese (like cheddar or Italian fontina).
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
- Toasts
- 1/4 cup finely grated Italian fontina
- 1/4 cup finely grated pecorino
- Extra-virgin olive oil, for brushing the skillet
- 4 long, thin slices country bread (about 4 by 6 inches each)
- Kosher salt
- Freshly ground black pepper
- Salad
- 2 tablespoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 small heads radicchio, torn into bite-sized pieces
- 3 heads Belgian endive, sliced crosswise into 1/2-inch pieces
- 2 Granny Smith apples, cut into matchsticks
- 1/2 cup walnuts, coarsely chopped, toasted
- 2 ounces pecorino, cut into matchsticks
- 1/2 cup loosely packed fresh Italian parsley leaves
- 1/4 cup coarsely chopped fresh chives
Directions
For the toasts, heat a large cast-iron skillet or griddle over medium-low heat. Combine the fontina and pecorino in a small bowl. Brush the pre-heated skillet lightly with olive oil. Add the bread slices in one layer, and let them sit until toasted and golden on the underside, 2 to 3 minutes. Flip, and toast the other side, 2 to 3 minutes. Season with salt and pepper, and sprinkle the tops with the cheese. Let it melt for a minute; then flip. Press with a spatula to weigh the bread down and compress it slightly. Cook until the cheese is crisp and toasted and no longer sticks to the bottom of the pan, 1 to 2 minutes.
For the salad, whisk the vinegar and oil together in a serving bowl. Season with salt and pepper. Add the radicchio, endives, apples, and walnuts, and toss well. Shave in the pecorino in long shards, using a vegetable peeler. Add the parsley and chives, and toss gently. Serve with the cheese toasts.
