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Alpine Sourdough Toast

Alpine Sourdough Toast
Serves 2
The classic combo of gooey cheese, tangy mustard, and herbed pickles comes together over a slice of distinct bread.
  1. ½ tablespoon unsalted butter
  2. 2 slices sourdough bread
  3. Sea salt, to taste
  4. 2 teaspoons Dijon mustard
  5. 1 small dill pickle, sliced (about 2 tablespoons)
  6. 2 ounces Alpine cheese, grated (try Comté or Gruyère)
  1. Heat broiler to high, and line a small baking sheet with parchment or foil. Melt butter in a skillet set over medium-low heat. Add bread and toast until golden brown and crisp on both sides, 3 to 4 minutes per side. Salt each side of the warm bread. Cool briefly, 1 to 2 minutes.
  2. Spread one side of each toast with mustard, then top each toast with ½ the pickles and ½ the cheese. Place toast on the baking sheet, broil for 1 minute, and remove from oven. Serve.
culture: the word on cheese https://culturecheesemag.com/
photographed by Andrew Purcell; styled by Carrie Purcell

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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