6 to 8 servings


  • 1 loaf/baguette Italian or French  bread, about 18 inches
    long and cut on-the-diagonal into ½ to ¾ -inch thick slices
  • About 2/3 cup butter or margarine, melted
  • ½ cup grated Parmesan or Romano cheese or reduced-fat
    Parmesan or Romano cheese, or ¼ cup of each
    mixed together
  • ¼ cup finely shredded or grated sharp Cheddar or
    American or Monterey
    Jack cheese
  • ½ teaspoon garlic powder or to taste
  • Pinch of dry mustard (optional)
  • Paprika as desired for garnish


Arrange bread slices, one layer, on an ungreased baking
sheet; broil, about 6 to 8 inches from heat source, until lightly toasted,
about 2 minutes.  Remove from oven; turn
slice (over).


In a small bowl, combine melted butter or margarine, cheese,
garlic powder, and dry mustard, if desired, mixing well.  Spread about 1 tablespoon butter/cheese
mixture evenly on the untoasted side of each bread slice. Broil, about 6
to 8 inches from heat source, until topping is bubbly hot and edges are lightly
browned, about 1 to 2 minutes.  Sprinkle
tops of each lightly with paprika. 
Serve immediately.  Cover and
refrigerate any remaining topping for later use.


Variations: Add a pinch of chili powder to cheese

Add a pinch of saffron to cheese mixture. Add ¼ to 1/3 cup minced green onion (include some green tops) to

 Add ¼ to 1/3 cup minced parsley (no stems) to butter/cheese mixture.

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