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Gouda Melt with Baguette Slices Recipe

Gouda Melt with Baguette Slices Recipe

This fun appetizer is guaranteed to wow guests! It takes just moments to whip up this melty delight. —Susan Lewis, Reading, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 1 French bread baguette (4 ounces), sliced
  • 1 round (7 ounces) Gouda cheese
  • 1 plum tomato, seeded and chopped
  • 1 tablespoon minced fresh basil

Directions

  • 1. Place baguette slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes on each side or until toasted.
  • 2. Meanwhile, carefully remove waxed coating from cheese round. Using a 3-in. biscuit cutter, press into the center of cheese, but not all the way through. Scoop out center, leaving a 1/4-in. shell; set shell aside.
  • 3. Place the tomato, basil and removed cheese in a small microwave-safe bowl. Cover and microwave on high for 1 minute or until cheese is melted. Stir until combined; pour into shell. Serve with baguette toasts. Yield: 4 servings.

Nutritional Facts

1 each: 303 calories, 17g fat (9g saturated fat), 57mg cholesterol, 578mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 15g protein.

Reviews for Gouda Melt with Baguette Slices

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MY REVIEW
whiteswaninn User ID: 1099555 183617
Reviewed Nov. 28, 2014

"Substituted tomato-basil cracker for the the sliced baguette. Enjoyed by all. Super easy and quite tasty."

MY REVIEW
mkaskela User ID: 6061564 183615
Reviewed Nov. 19, 2013

"Huge hit!"

MY REVIEW
jerjoyski User ID: 6992132 183614
Reviewed Nov. 26, 2012

"so yummilicious! my kids can"t wait to taste it.."

MY REVIEW
kerrynjames User ID: 5662698 105440
Reviewed Nov. 27, 2011

"I made two of these (one smoked, one plain) for my 5 person Thanksgiving. It is an incredibly easy recipe and it's quite tasty.

I had cored the Gouda, chopped the basil and readied the tomatoes before people came over. When my first guest arrived, I popped the filling in the microwave and it was ready to go in minutes.
I'm all about working smarter, not harder, and this recipe fits the bill! Thank you."

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