Appenzeller Toast, sometimes known as Toast Williams, is made up of crispy bread, topped with salted butter and mustard, luscious melted cheese, a sweet and soft pear half and some crispy, salty smokey bacon.
Makes - as many as you want!
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6.
Place the pear halves on kitchen paper to absorb any liquid and dry the tops.
Mix the butter and mustard thoroughly.
Spread each slice of bread with the mustard and butter mix
Slice the cheese and cover each slice of bread. Alternatively you can grate the cheese or simply buy the cheese pre-cut into slices.
Place a pear half in the centre of each slice of bread.
Add 2 slices of bacon to each slice of bread in a ‘cross’ pattern to reflect the Swiss flag.
Place on a baking tray and bake in the centre of a pre-heated oven for 15 minutes or until the cheese has melted. Turn the oven over to grill mode for the final minute or two to crisp up the bacon.
Serve immediately with some freshly ground black pepper.
Equipment:
Butter/Mustard Mix
I use Senf, German mustard. But you can use whichever mustard you prefer. I also like Dijon mustard and a grainy mustard is also delicious. You could use English mustard but this is much stronger and you may wish to have a higher proportion of butter to mastard
How much cheese do you need?
The amount of cheese you need will depend on how thick you like the cheese and the size of the bread.