Baked Cheese, Bread, Etc (#94)
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;
ORIGINAL TEXT & TRANSLATION
Scully, T. (2000). Cuoco Napoletano - The Neapolitan Recipe
Collection: a critical edition and English translation.
Ann Arbor: University of Michigan Press.)