Cheese on toast
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slightly (and i mean slightly) (in fact very thinly and carefully) butter one side and toast it for 23-28 seconds before puttin on the cheese
lurrrvly:D
what then?Originally posted by Major Tarantino real tomato slices
Is the cheese toasted, or just sliced and added to the toast? 
What kind of cheese? Are the tomatoes toasted, or fresh?
sourdough bread, asiago cheese, with red and yellow cherry tomatoes and coriander seeds on a bed of roast lamb.
what type of bread?
Sourdough French Country/wheat Baguette Breads with herbs and vegetables Breads with fruits and nuts Olive breads Sweet breads????
there are so many types of bread....
you answered my type of bread question before i had replied! that is very good you must be a musketeer in the world of tomato fields.
I take it you are an expert in the tomato field and you can describe many varieties..?
indeed, for example...
Beefsteaks
Beefsteaks aren't necessarily the most beautiful tomatoes you'll ever see. In pursuit of a fruit that weighs anywhere from 1 to 4 pounds, hybridizers largely gave up on the smooth, unblemished, perfectly round tomato that supermarkets stock. They take a long time to grow -- 80 days or so for the first harvest. If you're not in an area with warm summer days and nights, forget about it.
And even in areas where beefsteaks grow well, the outcome can be iffy, says Woodworth. "If your conditions are just right, warm days and nights with just the right amount of rain, they'll have a great flavor, but I think when they get too big they are less tasty," she says.
But proponents say that in the right conditions, the flavor tradeoff is worth every cat-faced wart on a beefsteak. For a tomato sandwich, one vegetable yields enough slices to truly cover four slices of bread. They're so tasty, they don't even need salt to be at their best. And if you have more than you can eat fresh, chop up the extras and make them into a quick-cook pasta sauce with garlic and a little garden-grown basil.
Popular beefsteak-type heirlooms include 'Mortgage Lifter.' Among hybrids, 'Beefmaster Hybrid' is widely grown. This 1-pounder is resistant to common tomato diseases verticillium wilt, fusarium wilt, and root knot nematodes. And for your entry to the county fair, try 'Delicious,' which has been known to produce 7-pound, 12-ounce fruits.
Well the tomato is indeed a fascinating vegetable... Originally cultivated by the Aztecs and Incas as early as 700 A.D., the tomato is native to the Americas. Europeans were first made aware of the tomato when explorers brought back seed from Mexico and Central America in the 16th century. Tomatoes quickly became popular in the Mediterranean countries but received resistance as they spread north. The British in particular considered the fruit to be beautiful but poisonous. This fear was shared in the American colonies and it was years before the tomato gained wide spread acceptance. By the middle of the 19th century, tomatoes were in use across America; and today the tomato is generally considered to be the favorite vegetable of the World public
personally.. i like Paste Tomatoes. This cooking classic is typically a longer, blockier tomato than its relatively round kin. It's also less juicy, which can be a disadvantage for eating fresh. But that drier flesh makes it ideal for cooking down into sauce, since there's less liquid to cook away.
Many, though not all, paste tomatoes are determinate types. You may want to consider staggering your paste-tomato plantings, so you can more easily harvest them all summer long. Interested in trying this type? Check out 'Roma,' a disease-resistant, open-pollinated tomato that's considered one of the classic paste varieties.
try this:
Sardines With Cheese On Toast Recipe
4 slices of bread, toasted
1 cup Swiss cheese, grated
12 sardines (canned)
Toast the bread. Place 3 sardines on each piece of toast. Cover with grated cheese. Put in hot oven for about 3 minutes. Then serve.
nicer than it sounds
I still think the tomato has not yet been fully discussed to its conclusion. Now it may be a rather obscure sounding variety but honestly this tomato is a real beauty!! :D The "Costoluto Genovese Staking variety" is Ridged, fluted, and lobed, these uneven medium sized tomatoes are vigorous, bear well, but because of their shape are difficult to can/preserve. Like most plum tomatoes, they are otherwise suitable for sauce or fresh eating, however they are too small and uneven to be properly considered a slicer.
on the subject of cheese...
It's hard to imagine a time and place when Cheddar wouldn't be welcome. It's flavors range from mild -- nutty, and creamy - to extra sharp - rich and robust. If you want a little tang, try a white Cheddar. If you're looking for something smoother, smoked Cheddars will deliver.
I believe that cheese is something that should indeed be dwelled on somewhat more. Of all the cheese i feel there is only one which can be given the coveted title of KING CHEESE. This cheese is the one which shall go into some detail on. Cheddar is one of the most popular and widely copied cheeses in the world. Cheeses that are 'cheddared' undergo a step in the making process which involves them being cut into pieces and stacked and turned at the bottom of the cheese vat for a period. The archetypal Cheddar cheese is firmtextured, yellow in colour with a clean, mellow taste which develops a sharp and tangy bite the further it matures. English cheeses such as Gloucester, Cheshire, Leicester, Lancashire, Derby, Wensleydale and Caerphilly all belong to the Cheddar family. Even Stilton, a blue vein, is Cheddar based. America, Australia, Canada and New Zealand all make varieties of Cheddar in varying degrees of strength. Vermont is one of the best-known American types and the Canadian Cheddars, made from unpasteurised milk, are highly rated. Cantal is a French Cheddar-style cheese and Kashkaval is a distant Greek relative made from sheep's milk. Something that is really quite unusual in the cheese world.
Did you know, no matter how far archaeological finds go, there is evidence that cheese came into being in prehistoric times. Cheese can not really be said to have been "invented". This delicious food must have resulted from the simple observation that milk left in a container ends up by coagulating, even more if it is hot. People living in areas where the climate changed seasonally would also have noticed the effect of temperature on this process: in warmer weather the milk would curdle faster than in the cold. This might be considered the first technological cheesemaking discovery.
There are hundreds of different types of cheese that can be differentiated both by the type of milk - raw, skimmed or pasteurised, and by the animal - cow, goat, sheep, buffalo, horse or camel.
Oh my.. all this talk of cheese can make you feel sad.. sad for one simple reason. That reason is processed cheese, now processed cheese is a threat and a danger to the real cheeses that give the cheese the credit it rightly deserves. It is however a very well created cheesee, in fact all processed cheese has its ripening process arrested at a given point by heat treatment. It is usually made from one or two cheese types blended together and can never develop the individuality of flavour of natural cheese because the micro-organisms that create such things are effectively killed off. For many people processed cheeses taste 'plastic' and innocuous but nevertheless they are enormously popularQpartly because of their keeping properties, their economy and their blandness. Today there is an enormous range of processed cheese on the market, flavoured by a staggering variety of ingredients which range from salmon to pineapple.
