Makes 4 toasts
- 2 Granny Smith apples, stem & seeds removed, sliced thinly (about 16 slices per apple and 8 slice on each toast)
- 4 slices of Edible School Yard Loaf (about 1 inch in thickness)
- 1 cup of cheese sauce (see below)
- Kosher salt and freshly ground black pepper to taste
- Chive to garnish
Preheat the oven to 400 degrees.
Slice four pieces of bread and place them on a sheet pan with parchment
Place the apple slices on top of each toast in overlapping fashion and season with kosher salt and freshly ground black pepper.
Place three large spoonfuls of the cheese sauce over the sliced apples, to cover the entire toast.
Place the Granny Smith and cheese sauce covered toasts in the oven for 15- to 20 minutes, until the top of the cheese sauce is nicely browned.
Garnish with chives.
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- Kosher salt to taste
- Freshly grated black pepper to taste
- ¼ a teaspoon of freshly grated nutmeg
- ½ cup grated aged cheddar cheese
- 2 tablespoon grated parmesan cheese
- ½ cup of grated Monterey Jack cheese
- 2 thyme sprigs
- 1 bay leaf
In a medium saucepan, melt the butter, and stir in the flour to make a roux.
Add 1 bay leaf, the sprigs of thyme, nutmeg, and freshly ground black pepper.
Add the warm milk a little at a time, whisking it continuously, allowing the mixture to blend and thicken. This will take about 15 to 20 minutes.
Meanwhile, grate the cheeses and collect them into a medium-sized mixing bowl.
Pour the hot bechamel sauce through a sieve (this will catch any lumps and/or solid pieces) over the grated cheese and stir until it is well incorporated, and cheese has melted.
Add kosher salt to taste