Cheese Baguette

Instructions

1. 1

   Preheat your oven to 200°C. Slice the baguette lengthways in half and lightly score the cut surfaces with diagonal cuts to help the filling distribute evenly.

   Tip: Using a day-old baguette prevents it from being too soft and allows better crisping.

2. 2

   In a small bowl, combine softened butter with minced garlic, chopped parsley, thyme leaves, sea salt, and black pepper. Mix until well combined.

   Tip: Prepare this mixture while the oven preheats for efficiency.

3. 3

   Spread a thin layer of Dijon mustard evenly across both cut halves of the baguette.

   Tip: The mustard adds subtle depth and helps prevent the bread from becoming soggy.

4. 4

   Spread half of the garlic-herb butter mixture onto each baguette half, working it gently into the scored cuts.

5. 5

   In a bowl, toss together the grated Gruyère and Emmental cheeses, then distribute evenly over both baguette halves, pressing gently so it adheres.

   Tip: Mixing both cheeses creates a more complex flavour than using just one variety.

6. 6

   Place both baguette halves, cheese side up, on a baking tray lined with parchment paper.

7. 7

   Bake for 20-25 minutes until the cheese is melted and golden with slightly browned edges, and the bread underneath becomes crispy.

   Tip: Watch carefully in the final minutes—ovens vary, and you want the cheese bubbly but not burnt.

8. 8

   Remove from oven and let cool for 2 minutes. Slice each half into 4 pieces and serve while warm.

   Tip: A brief rest allows the cheese to set slightly, making it easier to cut and eat without burning your mouth.