Oven Baked Cheese Béchamel Toasts
Meet one of my favorite snacks: Oven Baked Cheese Béchamel Toast! These savory cheesy and creamy sourdough toasts are a delicious and easy option for a snack or Sunday brunch!
Servings: 8 toasts in total
Calories: 249kcal
Equipment
- Whisk
- Sheet Pan
- Saucepan
Ingredients
For the béchamel sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk (I recommend whole milk for extra creaminess)
- ¼ teaspoon ground nutmeg
- 2 teaspoons kosher salt
- ⅛ teaspoon white pepper
For the toasts
- 8 big slices sourdough bread
- 2 ½ cups grated aged Cantal (or aged Comté, aged Cheddar, or any aged hard cheese you like!)
Instructions
Start by making the béchamel sauce
- In a saucepan, melt the butter over medium-high heat.
- When the butter is bubbling nicely, add the flour all at once and stir energetically with a whisk.
- Lower the heat to medium intensity.
- Add ⅓ of the milk and stir.
- Add another ⅓ of the milk and keep stirring.
- Add the rest of the milk and stir continuously for 10 minutes until the sauce has thickened.
- Add the ground nutmeg, salt, and white pepper and stir.
- Set aside.
Assemble the toasts:
- Preheat your oven to broil mode.
- Line the sourdough bread slices onto a parchment-lined oven tray.
- Spread a thick layer of béchamel sauce overtop of the slices.
- Sprinkle a generous amount of grated Comté on top of each slice.
- Broil for 5 minutes or until the cheese is melted, golden, and bubbling away!
- Serve immediately with a glass of your chosen wine!
Notes
For a light lunch, I recommend serving these toasts with a salad on the side.
Nutrition
Calories: 249kcal | Carbohydrates: 7g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 887mg | Potassium: 126mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 0.01mg | Calcium: 328mg | Iron: 0.3mg