Cheese Topping With Herbs and Spices
"Its such an easy meal or snack to prepare. You can either use it as a cheese on toast for a Light lunch or you can add it to baked potatoes or cooked vegetables, and just melted under the grill."
photo by AcadiaTwo
- Ready In:
- 8mins
- Ingredients:
- 7
- Yields:
-
4 slices
- Serves:
- 2
ingredients
- 3 -4 ounces cheddar cheese
- 1 onion
- 1⁄2 capsicum, small
- 1⁄2 teaspoon italian herbs
- 1⁄8 teaspoon chili pepper flakes (to taste)
- 1⁄8 teaspoon pepper, course black
- 3 -4 slices bread
directions
- Grate the Cheese and small dice the onion and capsicum.
- Mix all the ingredients together.
- Toast the bread on one side adding the topping on the uncooked side and grill until the cheese is starting to bubble.
- For Vegetables, sprinkle the topping over and pop under the grill until its melted.
- For a different flavour swap the Italian herbs of Cajan.
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Reviews
-
I made 2 slices but was in a little bit of a hurry so didn't do the toasting, used a sharp cheddar, red capsicum and sweet red eschallot, the herbs, red hot chilli flakes and good grind of freshly ground black pepper, under the grill/broiler and voila all warm gooey melted cheese for a delicious and easy light lunch. -
Love that you can blend the flavors together with shredded cheese instead of just laying them on top. I used 1 cup of shredded cheese. Thank you JoyfulCook for a very nice lunch. -
Flavorful and easy! I used a sweet onion and red capsicum and stuck it under the broiler until bubbly. Very good! Thanks for sharing! Best of 2012 tag. -
WOW! I used an orange capsicum and a sweet onion with extra sharp cheddar cheese. I used potato bread made by the Amish. Great and flavorful lunch. I made 4 slices but next time I'll only make two as they were quite filling. DH told me I can make these anytime! Made for Ramadan tag.
RECIPE SUBMITTED BY
JoyfulCook
United Kingdom
We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too
