Here's the post.
I've found a new weakness. Fresh sourdough from the local bakery. Cut thick. Grab a block or round of 24 mo. + aged cheddar, cut a decent thick slab or slice off. Lay onto the cut bread slice. Mince some fresh garlic and scallions (shallots work just as well, albeit with a stronger flavor), lay it atop. Cayenne, paprika, fresh cracked pepper, fresh rosemary from the garden minced finely, generous helping of flaked sea salt, EVOO, Spanish green or kalamata olive tapenade on top (if you can't be arsed to make some because store bought is god awful, simply do a rough chop after removing the PIT!), and into the broiler it goes for a few minutes. Allow bread edges to char and cheese to melt. Remove and topped with room temperature diced tomatoes and avocado. Delicious.
Bread should be at least 1.5" or just over 4 cm thick. Ideally, you'll want it around 2"-2.5". Leaving some middle portion to remain soft and provide a nice texture between soft and crisp to add to the (fattening) experience.
Very bad for the waistline because you'll find yourself making 3-6 of these in a sitting. Works well with gruyere, blue cheese, parmesan, goats cheese and really anything if you try hard enough. Caloric total should range between... yeah don't worry about it.
The one with the calcium crystallization? I like that on its own or crisp Asian pear.
