Honeycomb and Mozzarella Herbed Toasts

Author Madeline King

Prep time

10 Min

Cook time

6 Min

Total time

16 Min

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Honeycomb and Mozzarella Herbed Toasts

A touch of heat under the broiler transforms our tangy sourdough bread into crunchy toast with gooey cheese and honeycomb. It is one of the most magical food combinations! This recipe makes a beautiful appetizer using Iggy’s Baguette slices, or as a breakfast or snack using our Francese.

Ingredients

• 1 tablespoon olive oil
• 1/2 medium red onion, thinly sliced
• 1 clove garlic, minced
• ½ teaspoon Spicewalla Honey Herb Seasoning
• Salt and ground black pepper
• 1 Baguette or local bread, sliced into inch-thick pieces (or Francese slices work great)
• 6 ounces Maplebrook Farm Mozzarella, thinly sliced
• local honeycomb
• pinch of sea salt

Instructions

1. Preheat the oven to low broil.
2. In a medium skillet over medium heat, heat the olive oil. Add the onion and herb seasoning and sauté for 5 minutes, or until the onion starts to get tender. Season with salt and pepper, then set aside.
3. Arrange the bread evenly on a baking sheet. Set under the broiler just long enough to lightly toast, about 1 minute.
4. Top each piece of bread with a slice of mozzarella, then spoon some of the onion mixture over top of each. Place under the broiler for another minute.
5. Transfer the toasts to serving plates, then top each with a spoonful of honeycomb. Finish with a sprinkle of sea salt. Serve immediately.