Current Catalog

THE LONGHORNS COOKBOOK by Barbara Beery Gibbs Smith September 2008 $14.99/hardcover Full-color photographs ISBN: 978-1423604952 Back to book information Printer-friendly page

1 cup grated Mexican cheese blend
1/2 teaspoon smoked or sweet paprika
1/4 teaspoon garlic powder
8 slices Texas Toast (See note, below), crusts removed
1/4 cup butter, melted
1/4 cup chopped cilantro for garnish (optional)

Preheat a grill pan or fry pan to medium-low heat 5 minutes before grilling.

Toss together cheese, paprika, and garlic powder in a medium-size mixing bowl. Set aside.

Brush each bread slice lightly on both sides with melted butter.

Grill bread slices on each side until lightly toasted, about 30 to 45 seconds per side.

Sprinkle seasoned cheese equally over top side of grilled toasts. Cover with foil for about 1 minute to allow cheese to melt.

Remove covering and place each grilled toast on a cutting board. Allow to cool about 1 minute, and then slice each toast into three equal breadsticks.

Garnish with chopped cilantro if desired.

Note
Texas toast is thicker than usual slices of white bread.