Melting Epoisses on toast


Melting Epoisses on toast
Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.
204K 4.1/5 based on 26 reviews
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Last modified on: May 10th 2014

Keywords for this recipe:
For 4 toppeds toast, you will need:

Times for this recipe
Preparation: 19 min.
Cooking: 1 hour 7 min.
All in all: 1 hour 26 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Melting Epoisses on toast
Cut 4 slices bread, but not too thick.

Butter the slices lightly and sprinkle with 2 tablespoons dry white wine.

Stage 2 - 40 min.
Melting Epoisses on toast
Boil 200 g potatoes and when cooked, peel and slice.

Stage 3 - 8 min.
Melting Epoisses on toast
Heat 2 tablespoons oil in a frying pan on medium heat.

When the oil is really hot, fry the potato slices on both sides.

Set aside.

Stage 4 - 4 min.
Melting Epoisses on toast
Use the same pan to fry 4 slices smoked ham for just a few seconds on each side.

Preheat the oven to 210°C (420°F).

Stage 5 - 3 min.
Melting Epoisses on toast
Distribute the ham over the slices of bread.

Stage 6 - 3 min.
Melting Epoisses on toast
Arrange the sliced potatoes on top.

Stage 7 - 3 min.
Melting Epoisses on toast
And finish with the cheese.

Put in the oven for about 15 minutes.

Stage 8 - 15 min.
Melting Epoisses on toast
Take out of the oven as soon as the cheese has fully melted and is lightly browned on the top.

Serve immediately, with a good green salad if possible.
Remarks
You can replace the Espoisse with another kind of cheese. I prefer one that is both soft and well-flavoured (Saint Nectaire, Saint Marcellin, Mont d'Or...) but it's just as good with Comté or Cheddar.
And to drink?
Legend has it that Espoisse was Napoleon's favourite cheese, and he apparently liked to wash it down with a Gevrey-Chambertin. So, open a bottle of this and you'll dine like an emperor.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe320 120 %2,340 220 %150 20 %1,700 90 %7,120 90 %
Per 100 g50 20 %340 30 %20 3 %240 10 %1,020 10 %
Per topped toast80 30 %580 60 %40 5 %420 20 %1,780 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites
How much will it cost?
  • For 4 toppeds toast : 5.81 €
  • Per topped toast : 1.45 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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The 2 comments already posted on this recipe
  • All my best wishes of success go with you...
    Posted by jh february 22th 2011 at 15:32 n° 2
  • So far it appears no-one has survived to comment. I am about to try the recipe and, with luck, return to comment. Hello goodbye.
    Posted by Davide february 20th 2011 at 20:28 n° 1
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