Sage-Cheddar Melts
At Laurel Run, we have served hundreds (perhaps thousands?!) of these Sage-Cheddar Melts over the years, both at our annual Holiday Open House as well as in our ever-popular Cook’s Herb Garden class. This recipe is an adaptation from the late Marge Clark’s cookbook, “It’s About Thyme.”
INGREDIENTS
1 cup shredded cheddar cheese
3 Tbsp. mayonnaise
3 Tbsp. finely chopped fresh sage
½ tsp. roasted or plain garlic powder
⅛ tsp. cayenne pepper
16 ½-inch slices baguette bread
METHOD
Preheat oven to 375ºF. In a medium bowl, mix together cheddar cheese, mayonnaise, chopped sage, garlic powder, and cayenne until well combined.
Place bread slices on a large baking sheet. Spread 1 Tbsp. cheese mixture onto each slice of bread. Bake (or broil) until bubbly and beginning to turn golden, 8-10 minutes. Serve warm.
