Inside, cheese melts, crispy on the top. Such is good cheese bread.
Cheese bread is a classic that always tastes good. Adobe Stock / AOP
Each one will remain in the refrigerator to spin the cheeses of the cheeses.
Here’s one quick to get Kannikat – if you are not recently making pizza. The answer is a super -delicious cheese bread that is crisp on the surface and melts from the inside.
Here’s the food influencer Mari Moilanen In addition to cheese, the recipe has a couple of good tips. Namely, yogurt and mayonnaise.
Moilanen says that in the United States, the cheese glory is mixed with unflavoured Turkish yogurt.
– Behind the racket is that it becomes a nice little sour taste. This is definitely the best warm cheese bread.
In addition, Moilanen lubricates toast instead of butter with mayonnaise. Baking with mayonnaise gives the bread a bit of a bitter taste.
It is definitely worth testing mayonnaise for lubricating other than just hot breads.
Warm cheesecake
(For 2 people)
4 large square oatbow breads
LFor lubrication of the outside of the Eipse:
2 tbsp mayonnaise
2 tbsp grated parmesan
Filling:
1 dl of thick Turkish yogurt
1 dl grated parmesan or pecorino
2 dl grated cheddar or other very digestible tasty cheese
a pinch of nutmeg
1. Grate the cheeses into a fine grater. Mix the mayonnaise and parmesan. Mix the ingredients of the filling.
2. Apply a filling of two toast. Raise the other toasted bread and grease the outside of the bread with mayonnaise-parmesan mixture.
3. Raise the lubricated half down into the frying pan. Spread on one side of the mayonnaise-parmesan mixture. Bake on low heat until golden brown. Halve the bread angles.
Recipe: Mari Moilanen