Guacamole and Cheese on Toast
Classic cheese on toast is a firm favourite when in need of comforting sustenance. There are many varieties of this simple meal, but choice of cheese matters to ensure a perfectly melted slice each and every time.
Cheese making involves adding rennet to milk, this enables coagulation to begin. The separated solids are fats and protein called curd, and the strained liquid containing water, sugar and lactic acid is known as whey. The calcium content in cheese varies, depending on the amount of whey left in the curd. If the finished cheese has a high whey and calcium content it is likely to be a low melting cheese. The choice of coagulating agent will determine the PH level of the cheese. Low PH causes the protein fibres to become brittle, making a crumbly cheese which will not melt well. An ideal melting cheese has a mid range PH level between 5.0 and 5.5. The amount of salt added during cheese curing, will also determine the finished products melting ability. If a lot of salt is used the protein fibres bind tightly reducing the cheeses melting capacity. A good cheddar has an ideal melting point for cheese on toast.
So now we have established the ideal melting cheese, lets jazz up a simple cheese on toast with a few extra ingredients. My favourite is sliced avocado or guacamole. Ready made guacamole works perfectly well, but here is a home made recipe which steps up the taste sensation.
- 4 ripe avocados
- 1 tomato
- 1 onion
- 1 mild chilli
- 1 lime
Peel the onion and deseed the chili. Add to a food processor with the tomato, and pulse until all the ingredients are chopped into small dice.
In a bowl mash the avocado with a fork, and combine with the ingredients from the food processor. Add the juice from 1 lime and season to taste.
Toast your choice of bread on both sides, I recommend crusty, sourdough or pre sliced bread. Spread a layer of guacamole on one side of the toast and then layer with sliced cheddar. Return to the grill until the cheese has melted and started to bubble.