Fontina Baguette Toasts with Sun-Dried Tomatoes
Adapted from Eat Wisconsin Cheese
~from Savoring Time in the Kitchen
Servings: Makes 12 toasts
12 baguette slices, about 1/2 inch thick
1/2 cup sun-dried tomatoes in olive oil, puréed
2 eggs, separated
1 teaspoon Dijon mustard
Pinch of paprika or Spanish smoked paprika
3/4 cup Wisconsin Fontiago cheese, grated
Preheat oven 400°F.
Place bread on baking sheet, brush with a little olive oil, sprinkle with a little bit of freshly ground pepper and lightly toast. Spread a thin layer of the pureed sun-dried tomatoes on each slice and set aside. In medium bowl, whisk the egg yolks with the mustard and paprika and stir in the grated Fontiago cheese. In a deep bowl add the egg whites and a pinch of salt and beat until the whites form stiff peaks. Fold the beaten egg whites into the cheese mixture. Top the baquettes with the cheese mixture, dividing evenly. Bake until puffed and golden, 5-7 minutes. Serve immediately.