Crostata de Caso, Pane, etc.


Baked Cheese, Bread, Etc (#94)

Niccolo's Recipe
Serves 10 as appetizer

1 half loaf French Baguette, cut in 1/4" slices
1/2 pound (2 sticks) butter
2 Tbl sugar
1 Tbl Cinnamon
1/2 pound Fontina Cheese, thinly sliced

combine Sugar and cinnamon.  Brush bread with butter and toast/brown.  When browned, sprinkle lightly with cinnamon mixture, and top with a piece of fontina cheese.  Place in moderate oven until cheese just melts; serve quickly.
 

ORIGINAL TEXT & TRANSLATION
Scully, T. (2000).  Cuoco Napoletano - The Neapolitan Recipe
        Collection: a critical edition and English translation.
        Ann Arbor: University of Michigan Press.)

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