Help pls-'Drunken Cheese on Bread' Recipe
Senility...it ain't pretty. Some years ago, I made a relatively simple cheese appetizer (only made it once 'cause I rarely cook) that my friends absolutely raved about. (And, in all modesty, it WAS amazing.) Of course, 10 years later, I can't find the recipe. If I try to 'explain it,' perhaps it might 'ring a bell' to a fellow chowhound. This is what I recall: The recipe called for stale (yes, 'old') bread (French?) to be cut into small slices and soaked in a wine (something Swiss? Austrian??. For how long???) Cheese (don't remember THAT specific either) was put atop bread and then it was baked in an oven for "a short period of time." The result was a wonderful 'tipsy' cheesy appetizer. Okay -- that's the gist of it....can anyone fill in the details? (Or maybe, if you are creative, you can take a chance and make it anyway. I'll probably try -- it was SO good!) Thanks!
I have a similar recipe in my files. Here it is:
Cheese and Wine Bake
6 slices lightly toasted bread
1/2 cup chicken broth
1/2 pound shredded Swiss cheese
1 cup dry white wine
1 clove garlic
1 teaspoon Worcestershire sauce
Mince garlic and cream it with enough butter to spread the bread with.
Place bread, butter side down, in a big, shallow pan.
Beat the eggs and add the wine, broth, all the seasonings, and the cheese.
Pour over the bread, and bake uncovered at 325F for about 30 minutes.
re: Nancy Berry
Thanks so much--this seems close to the missing recipe that disappeared. Question: Do you let the bread/egg mixture sit prior to baking? Also do you let it sit for a while, to set up, after it comes out of the oven? Last---do you serve this as a app -first course-or main course? Thanks again!
It's a good idea to let the mixture soak for a bit before baking -- just until the bread seems to have soaked up most of the liquid.
This never really sets up very much -- it's gooey (kind of like a baked fondue -- maybe more like a soft bread pudding.) I let it sit for a few minutes after baking because it's very hot right out of the oven -- but don't let it sit too long -- it's best served shortly after baking.
It's definitely an appetizer or party dish -- nice with asparagus or artichokes.
re: Nancy Berry
Am so pleased you've heard of this recipe -- how weird that yours, too, has gone without a trace! I think I will take a stab at the recipe using some "creative improvisation." I suspect Emmenthal, Raclette, Gruyere would do nicely for the topping. As for the wine to soak the bread in....hmmmmm??? Certainly a white, but beyond that...not sure... 15 minutes in the oven on a baking sheet should probably be an appropriate finish. Will let you know the results of this very unscientific experiment!