By Bev, from BevCooks
It’s brunch. And you desperately need cheese toast. Yet something sweet. WE’RE HERE FOR YOU.
I’d never had Wisconsin farmer’s cheese until yesterday! My expectations were something between a cream cheese and a fluffy ricotta. To my surprise, it worked extremely well in this situation, with a quick blast of heat, and sweet drizzles and sprinkles on top.
I forget how beautifully cheese and honey go together. Add CINNAMON and pine nuts (pine nuts!) to that and whoa.frickin’.nelly. And it’s all so simple. Slice the bread, sprinkle the cheese, bake her up, top with cinnamon and pine nuts and honey – OH MY.
And thyme leaves. You don’t even know the magic of fresh, dainty thyme leaves until you violently throw a bunch of them in your face. Wonderful. Just wonderful.
You can definitely serve these at brunch, with a trough of mimosas and fruit. (Which I recommend.) Or make a plate and lock yourself in the bathroom for an hour. (Which I also recommend.)
It seems almost too easy, right? It is. And you need to just surrender to it.
By Bev, BevCooks
Servings: Makes 10 toasts
5 slices whole grain bread, sliced diagonally
1 1/2 cups (6 ounces) shredded farmer’s cheese
1/3 cup pine nuts, toasted
1 to 2 teaspoons ground cinnamon
1 to 2 tablespoons honey
Fresh thyme leaves, optional
Heat oven to 350. Line a 15×10-inch baking pan with aluminum foil.
Place bread slices on prepared pan. Top with farmer’s cheese. Bake 10 – 15 minutes or until cheese is melted and lightly browned.
Sprinkle with pine nuts and cinnamon. Drizzle with honey. Garnish with thyme leaves if desired.
Recipe Tip: Try brushing bread slices with melted butter before sprinkling on the farmer’s cheese for richer flavor.