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There used to be a restaurant in Beaumont, CA called the Rusty Lantern. They served a garlic cheese toast with the salad course that used a dried American cheese product. I recreated the toast at home, but the cheese was discontined in the stores. I found the Spice House and recreated my original formula using Cheddar Cheese Powder and Bleu Cheese Powder. WHAT A DIFFERENCE!!!!
Spread baguette slices with softened butter Sprinkle with a pinch of garlic and onion granules Shake a nice amount of Cheddar Cheese Powder Shake a little Bleu Cheese Powder Shake a little paprika on the top Place under broiler until golden brown (be watchful, they brown quickly)
Make a bunch because they go like mad. If you want larger slices, use regular sour dough bread slices.
Spice House note: Try the smoked Spanish paprika for a smokey taste.
This recipe was provided by Robb Roberge from McCall.