Cheese Toastie (Italian Cacio e Pepe Toast!)
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Cheese Toastie (Italian Cacio e Pepe Toast!)
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This Pecorino Romano crusted, Italian cheese toastie has fontina cheese and comes together in 15 minutes! Perfect weekday breakfast or quick snack!
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Ingredients
- 1 tablespoon butter softened, at room temperature
- 2 garlic cloves substitute 2 teaspoon of minced garlic
- 2 lices bread white, sturdy
- 2 tablespoons shredded fontina cheese roughly 2 oz
- ½ teaspoon black pepper freshly ground
- 2 tablespoons shredded pecorino cheese
Instructions
- Soften two tablespoons of butter at room temperature. Mince 2 cloves of garlic and add this to the softened butter and whisk well with a fork. Note: If your butter is cold, just heat up some water in a glass (wide enough to cover the butter) for 1-2 minutes. Then, throw the water out and cover the butter with the warm glass. It'll soften up quickly! Try to avoid throwing the butter in the microwave if possible.
- Using a butter knife, spread garlic butter on 2 slices of toast generously. Turn them over. On one unbuttered side, add about ½ cup of shredded Fontina cheese. Then, add ½ teaspoon of freshly ground black pepper to the cheese. Place the other slice on top, with the buttered side facing outwards on both slices.
- Shred pecorino cheese in a large shallow bowl (optional, add a pinch more black pepper here as well). Then, place the toast in the bowl, buttered side down, so the cheese sticks to the butter. Repeat this and gently press down until you have a cheesy outer crust.
- Heat a large skillet on medium heat. Then, place the toastie on the skillet and cook uncovered for 4 minutes on one side. Flip carefully and cook uncovered for 2 to 3 minutes on the other side, or until the fontina cheese is fully melted. Serve hot!
Notes
- Choice of bread: I typically like using a nice sturdy white bread, like a sourdough. But you can really use any bread of choice as long as it's sturdy!
- Cheese substitutions: Fontina is a traditional Italian semi-hard cheese that tastes great on a toastie. But you can substitute this with cheddar in a pinch. Likewise, traditional Pecorino Romano cheese uses lamb rennet, so if you find it difficult to find vegetarian Pecorino where you live, you can also use vegetarian Parmesan!
- Seasoning: I typically just use black pepper and garlic, since the cheese has it's own saltiness. But you can add salt or other seasoning to your taste!
Nutrition Information
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Calories
417kcal
(21%)
Carbohydrates
31g
(10%)
Protein
17g
(34%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
748mg
(31%)
Potassium
170mg
(5%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
669IU
(13%)
Vitamin C
2mg
(2%)
Calcium
365mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1toastie
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 748mg | 31% |
| Potassium | 170mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 669IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 365mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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