White Cheddar Ghost Toasts

White Cheddar Ghost Toasts

Category,
Yields1 Serving
 6 slices of sandwich bread, cut into ghosts shapes with a cookie cutter
 3 cups shredded sharp white cheddar cheese
  cup apple cider
 2 tsp Dijon mustard
 3 tbsp melted butter
 ¼ cup sliced black olives
1

Preheat broiler to high. Lay the bread ghosts out in a single layer on a cookie sheet. Toast both sides of the bread under the broiler until just beginning to brown; watch closely as bread can burn easily under a broiler.

2

In a small mixing bowl, stir together the shredded cheese, apple cider, mustard, and melted butter until a thick, spreadable mixture forms. Spread about 2 Tablespoons of this cheese spread on each ghost toast in a fairly thick layer. If desired, decorate each ghost with pieces of olives to make eyes, mouths, or any other facial features you'd like.

3

Return the ghost toasts to the oven and broil for another 2 to 3 minutes, or until cheese is bubbly and just beginning to get brown spots. Serve hot with soup.

Ingredients

 6 slices of sandwich bread, cut into ghosts shapes with a cookie cutter
 3 cups shredded sharp white cheddar cheese
  cup apple cider
 2 tsp Dijon mustard
 3 tbsp melted butter
 ¼ cup sliced black olives

Directions

1

Preheat broiler to high. Lay the bread ghosts out in a single layer on a cookie sheet. Toast both sides of the bread under the broiler until just beginning to brown; watch closely as bread can burn easily under a broiler.

2

In a small mixing bowl, stir together the shredded cheese, apple cider, mustard, and melted butter until a thick, spreadable mixture forms. Spread about 2 Tablespoons of this cheese spread on each ghost toast in a fairly thick layer. If desired, decorate each ghost with pieces of olives to make eyes, mouths, or any other facial features you'd like.

3

Return the ghost toasts to the oven and broil for another 2 to 3 minutes, or until cheese is bubbly and just beginning to get brown spots. Serve hot with soup.

White Cheddar Ghost Toasts
October 4, 2021
October 20, 2021

LEAVE A COMMENT