This has been a busy year, but I wanted to sneak in one more post before it’s officially over.
Earlier this year, when I was feeling nostalgic, I made oyster cheese toast. It features oozing cheese that’s flavoured with smoked oysters. It’s something my parents used to make regularly when I was kid. It was a way to use up bread that was going it a bit stale, and it was a fast meal to pull together at the last minute.
It works on any kind or sized of bread. If you are using sliced bread, you can toast it first. (It was also amazing on fresh rolls—no toasting required!) My parents used to toast sliced bread in batches under the broiler element on one side, and then add the cheese topping to the other side and return back to the oven to get them all brown and toasty.
There really is no recipe. Both my dad and my mom used to wing it, making the filling by eye, as needed, until people stopped being hungry or we ran out of bread.
To recreate it, I took a tin of smoked oysters (85 grams), and I grated a 400 gram package of old cheddar cheese. I added some milk to moisten it. The trick with the milk is that too much will make it melt off the toast, but a little bit of milk helps it spread. (And creates those lovely brown spots on the toasts.) I used gluten free bread I had in the freezer.
This dish is really tasty, and I have yet to encounter it anywhere but in my family. And I didn’t use the whole batch at once. I took leftover toasts the next day for lunch, reheating them in the microwave. And I kept a little bit of leftover spread in the freezer for another quick snack.
A Flour By Any Other Name 