The Cheese Works Recipe

Prepare garlic butter and toast base

In a small bowl, combine the unsalted butter and minced garlic until smooth. Spread about 3/4 tbs of the garlic butter evenly over one side of each slice of bread. Heat a large skillet over medium heat (or preheat broiler to high if broiling). Place the bread butter-side down in the skillet and toast for 2–3 minutes until golden and crisp; you want a sturdy, slightly crunchy base. Remove and set butter-side up on a baking sheet. Reserve remaining garlic butter for step 5.

Assemble cheese mixture

In a medium bowl, combine the sharp cheddar, fontina, gruyère, grated Parmesan and softened cream cheese. Use a spatula to mix until homogenous but still slightly chunky — the cream cheese helps bind the mixture so it melts evenly.

Add mustards and seasonings

Stir the Dijon mustard into the cheese blend along with the freshly ground black pepper and smoked paprika. Taste and add the whole grain mustard if you want a pop of texture and tang. The blend should be spreadable but not runny; if too stiff, stir in up to 1 tsp warm milk.

Top the bread

Divide the cheese mixture evenly among the four bread slices and spread in an even layer about 1/3 to 1/2-inch thick, covering the buttered side to the edges.

Bake or broil until bubbly

Preheat oven to 425°F (220°C) if not using broiler. Place the baking sheet with the topped bread in the oven on the middle rack. Bake for 6–9 minutes until the cheese is melted and bubbling and just beginning to brown. Alternatively, use the broiler on high and broil 2–3 minutes, watching closely to prevent burning.

Broil for color (optional)

If you baked and want more golden color, switch to broil for 30–60 seconds until edges are caramelized. Remove from oven and let rest 1 minute.

Finish with butter and herbs

Brush the remaining garlic butter lightly over the exposed cheese edges and drizzle the olive oil over each slice. Sprinkle the chopped chives and a light dusting of extra Parmesan or a pinch more smoked paprika for aroma.

Cut each slice diagonal if desired and serve hot with optional accompaniments: cornichons or pickles, ripe tomato slices, and a small side of mixed greens dressed simply with lemon or olive oil. The toast is best eaten immediately while the cheese is molten.