KASEBRÓTCHEN WINE-CHEESE TOAST

6 slices stale bread

1 cup freshly grated

1 cup dry white wine Parmesan cheese

2 eggs, beaten

3 tablespoons butter

Trim the crusts off the bread. Dip the slices one at a time in the wine. Beat the eggs and mix in the cheese. Dip the slices in the mixture, coating them well. Arrange on a well-buttered baking sheet and dot with the butter. Bake in a 375° oven 15 minutes, or until bread is browned, turning the slices once. Serve hot.

Serves 6.

Serve with a white Swiss wine like Fendant, a dry German white wine, or an Alsatian wine like Traminer.

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