You are here

Italian Cheese Toast

Western.Chefs's picture
  Half and half 1 1⁄4 Cup (20 tbs)
  Olive oil/Salad oil 1 Tablespoon
  Cornstarch 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Canned anchovy fillets 1 Ounce, drained and chopped (Half 2 Ounce Can)
  Capers 1 Tablespoon
  Italian bread slices 1 (8 Inch Thick Diagonal Slices)
  Mozzarella cheese 8 Ounce, thinly sliced (1 Package)
  Chopped parsley 1 Tablespoon

1. Prepare anchovy sauce: In 2-quart saucepan, combine first 5 ingredients. Over medium heat, cook, stirring constantly, until mixture boils; boil 1 minute. Reduce heat to low; stir in capers; cover sauce and keep warm.
2. Meanwhile, preheat broiler if manufacturer directs. For easier handling, place four 16-ounce broiler-safe ramekins in jelly-roll pan.
3. In each ramekin, place 2 bread slices in 1 layer. Broil bread 1 to 2 minutes on each side, until golden.
4. Remove jelly-roll pan from broiler. Arrange cheese slices, overlapping slightly, on bread; broil just until cheese melts.
5. Spoon warm anchovy sauce evenly over cheese. Garnish servings with chopped parsley.constantly (do not boil or mixture may separate).

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1310 Calories from Fat 908

% Daily Value*

Total Fat 103 g158.6%

Saturated Fat 53.7 g268.3%

Trans Fat 0 g

Cholesterol 306.1 mg102%

Sodium 2745.6 mg114.4%

Total Carbohydrates 32 g10.8%

Dietary Fiber 1.8 g7.3%

Sugars 3.2 g

Protein 66 g131.3%

Vitamin A 103.7% Vitamin C 42.2%

Calcium 160.1% Iron 21.7%

*Based on a 2000 Calorie diet

Italian Cheese Toast Recipe