Cheese on Toast

Name: Cheese on Toast
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 16 toasts
Ingredients: 2 to 3 tablespoons extra-virgin olive oil; 4 to 5 sprigs fresh thyme, washed, dried and stemmed; 1 loaf Italian bread, cut into 16 (1-inch) thick rounds on a bias; Kosher salt; 16 ounces fresh, tangy goat cheese, preferably in log form, cut into 16 slices; Sea salt

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 16 toasts

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 16 toasts

Ingredients

2 to 3 tablespoons extra-virgin olive oil

4 to 5 sprigs fresh thyme, washed, dried and stemmed

1 loaf Italian bread, cut into 16 (1-inch) thick rounds on a bias

Kosher salt

16 ounces fresh, tangy goat cheese, preferably in log form, cut into 16 slices

Sea salt

Directions

The thing I like most about a recipe like this is that you have a chance to showcase your favorite type of cheese in a way that's hard for people to resist. I like goat cheese for the "tang" factor and the supple texture. This goes great with a bowl of my chicken soup but can really fit in with any soup for the "comfort" factor.
Heat a large skillet over medium heat and add the olive oil. When the oil begins to smoke lightly, shut off the heat and add the thyme leaves. The thyme should make a crackling sound as it hits the oil, cooking it slightly and mellowing the flavor. Add the bread in a single layer. Turn the heat back on and cook over medium heat until the first side browns, 2 to 3 minutes.
Use a pair of tongs to turn the toasts on their second side and season with kosher salt. Top each round with a slice of cheese and continue cooking them over very low heat or off the heat, an additional 2 to 3 minutes. Adjust the seasonings with sea salt, to taste. Serve alone or alongside soup, if desired.