Pepper Jack Cheese Breakfast Toast
This is an updated version of a recipe I originally published in January 23, 2007.
Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings 3 persons
- 6 slices bread
- 1/8 teaspoon garlic paste (or 1 clove garlic, peeled and minced)
- 1/3 cup extra virgin olive oil
- 2 tablespoons dried basil
- 3 generous pinches Italian Blend Herb Salt
- 125 grams Pepper Jack cheese shredded
Preheat the oven to 400F.
Line a baking sheet with non-stick paper or silicone mat.
Cut off the crusts of the bread (optional) then cut each slice into two triangles. You may skip cutting the bread into triangles but I do like crunch. An uncut slice of bread has four sides whereas, if cut into two triangles, you get six sides of crispiness.
In a bowl, mix the garlic paste, olive oil, basil and salt.
Spread a scant teaspoonful of the basil mixture on each triangle of bread.
Spread a tablespoonful of shredded Pepper Jack cheese on each piece of bread.
Arrange the bread triangles on the prepared baking tray (make sure they don't touch one another so that all sides will get licked by the heat). Bake at 400F for three to four minutes or just until the cheese melts and the sides of the bread triangles are browned.
Enjoy your Pepper Jack cheese breakfast toast with coffee.