Hassleback Garlic Cheesy Bread

Once the temperatures cool and the leaves begin to fall, most people gravitate towards soups and stews for cozying up and I am no different.  We’ve already had made soups an integral part of our menus now and the pleasant days ahead do demand more comfort foods.  Sometimes however, when afternoons turn warm and those vibrant fall leaves glisten in the sunlight, I crave a crisp autumn salad with some cheesy bread.

Sometime last year during blog-hopping, I came across these hassle back breads that I could not resist to try them out. The garlic flavor is so wonderful and I especially love the combination of it with butter and cheese.  I’ve been eating them after sprinkling them with some oregano for a more Italian flavor.  This version has become my favorite. You can toss up a quick green salad as a side and enjoy these breads. Sometimes I convert a readymade bread or baguette also into a hassle back cheesy version only to enjoy the flavors.

I was tempted to bake last weekend but I must admit that I still have not piled my refrigerator with the basic baking ingredients after my recent Haj trip only because I thought of saving this month's comfort food budget and living economically . But this is only for a while. When the new month knocks at us, I will be my usual self and will get back to my cooking habit. But then this recipe that I am posting today is from my drafts. Because I had made it at least twice before I left for my Haj break.

So its cheese and garlic again. Perfect for the autumn days and the aroma that it creates is divine. I keep wondering why people crib over cheese and call it rich in fat. Low fat cheese is widely available in most supermarkets and is a great substitute for the recipes that call for a wide varieties of cheese in them. And Garlic is a popular flavor now loved by everyone which produces a gourmet taste when combined with butter or Cheese. Most recipes these days call for garlic in them whether they are breads or pizzas or pasta or curries.

The recipe for Hassleback Garlic Cheesy Rolls is as below:


INGREDIENTS:

1 tsp Instant yeast 

1 tsp honey

1 teaspoon Salt
3 cups all-purpose flour
Olive Oil, for Greasing Surfaces
1 cup White Cheddar, Or Any Other Cheese You Prefer
½ cups Garlic Butter
 

HOW TO MAKE:

 

1) In a large bowl, stir yeast, honey salt and the flour. Add warm water and mix it to form the dough. Knead well till soft but not sticky. Keep aside for the dough to rise - around 1 hour or so until doubled in size.

2) Punch down dough and knead with some more oil and then cut into two equal portions.

3) Form into two long baguettes the length of the cookie sheet. Give it some twists so that it keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes.

4) Start to preheat oven to 400 degrees F and  put the bread into the oven and bake 20 minutes at 350 degrees F.

5) In the meantime, slice the cheese into thin slices and melt the butter.

6) Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter. Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.

7) Cut 1-inch slices 3/4′s of the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese.

8) Bake another 3-5 minutes or until cheese is completely melted. Serve HOT after sprinkling some herbs on the tops.

 

Meat Lasagne

Hajj is one of Islam's five pillar's of faith and every Muslim who can afford it has been asked to visit the holy city of Mecca to perform this pilgrimage. After spending 20 days in devotion and reflection during our Haj pilgrimage, it feels wonderful to be back. 

For those of you who are curious about the happenings of the event, I could say that it was the most excellent form of worship that one could offer which has created a sense of renewal within oneself as it helps to provide diverse spiritual needs to us. In other words, it was a totally different world for us and an experience worth keeping.

The last 20 days have been no-cooking days for me. We were served ready food during our tour and also ate out occasionally. Sometimes I would remember and miss cooking. And sometimes I would feel that its great resting from cooking. Either way, we missed pastas, pizzas and so much because we never found their outlets around our vicinity. The most common things we ate were French fries and Shawarmas. We longed to eat our favorites somewhere, but finally got a chance to make and enjoy our homemade food after we returned. Pasta topped my "longing- to- eat" list. Lasagna was what I kept craving for and it was a pleasure digging in it.

If you have ever dreamed of settling in Italy, then lasagna is something that you should look forward to. It seems to be the most standardized form of pasta and when combined with all the meaty flavors decked with shredded cheese, it  produces a rich and wholesome dish which can be the most perfect example for a balanced meal.

It did not take me long to make this dish. I only had to spend time arranging the sheets and the meat in my baking dish. The rest was wonderfully carried out by my electric oven. The recipe is surely a keeper. The dish is a party classic and I promise that your guests will relish it.

INGREDIENTS:

For the meat sauce:

1/2 Kg minced beef or mutton
2 onions finely chopped
3 tomatoes finely chopped
1 tsp ginger-garlic paste
1 tsp red chilli powder
1 tsp Italian seasoning or Oregano                                                                                              
1/2 tsp black pepper
1 tsp Rosemary
Salt to taste
1 tbsp Olive Oil

For the Béchamel Sauce:

1 tbsp. chopped butter
3/4 cup milk
2 tbsp All-Purpose flour
1 tsp salt
1/2 tsp  each Oregano, basil and thyme
A generous pinch of ground nutmeg
1/2 cup grated cheddar cheese or any cheese you have

For the Lasagne:

10 Lasagne sheets
2 cups shredded Mozarella Cheese
1 tsp Italian Seasoning

1 tsp Parsley flakes or freshly chopped Parsley 

                                                                                                                                              

HOW TO MAKE:
 
The meat sauce:
 
1) Heat oil in a pan, add the onions and fry till soft. Then add the ginger-garlic paste and sauté.
 
2) Add the minced meat and fry it until the water in it evaporates.
 
3) Then add the tomatoes and the remaining spices and cook till it is thick. You can also add water and cook. The consistency should be a thick meaty sauce in the end.

Meat Sauce

 
The Béchamel Sauce:
 
1) Heat butter in a pan, add the all-purpose flour and sauté till light golden.
 
2)  Add milk and mix well so that no lumps are formed.
 
3) Add salt and the spices and mix well. Tip in the grated cheese.
 
4) The consistency should be thick and flowy. If not you can add more milk to maintain it that way.

 
The Lasagna:
 
1) Heat 4-5 cups water in a deep dish and bring it to boil. Add the lasagna sheets and cook them as per the package instructions.
 
2) Drain out excess water and wash them under cold water so that they do not stick to each other. Keep them aside.
 
Assembly :
 
1) In a rectangle or square oven proof dish, pour some meat sauce as a thin layer. Then place 2-3 lasagna sheets on it .
 
2) On top of the lasagna sheets, pour some béchamel sauce and again some meat sauce. Sprinkle some grated mozarella cheese on this. This way one layer is completed.
 
3) Repeat these steps for up to 3 to 4 layers. Sprinkle remaining cheese on the top layer and cover with foil..

4) Bake this in a pre-heated oven (190 degrees Celsius) for 15 minutes or until the cheese has got a slight golden color on top. Serve hot. 

 

 

Cheesy Pull Apart Breads

Sometimes I wonder what it is to go and start living in countries like Iceland, the Scandinavian countries or Alaska. The sceneries are amazing and everything about them looks so peaceful and serene. How I wish that I was born and brought up in those lovely countries. I Google about them and just sit and watch the pictures as if I am in love with those places.  My heart longs to somehow migrate to those places and live there. The only problem I could face is home sickness for sure.

Snapping out of these dreams, lets talk about the present now. The weather is getting better with each passing day. And I am glad. But back to June. June was gross. Not as gross as July, but I still can’t  talk about the apocalyptic July we had, so let’s talk about August. The weather gods came out from behind the bushes, blew their giant weather-trumpets and apparently fanned our country. The heat started to ease down. And even the humidity. It was glorious, hot, sticky, like as if we are plopped right down inside a broiler for a few weeks. The lines grew longer at the Ice-cream Parlors and the Juice centers. And then came the surprise weekend shower. Now I feel human. At least I don't need to wipe the sweat out of my brow every 5 minutes. Its warm even now, but for this year the worst is over for sure.

 

The outdoors have started beckoning us. Evening walks are a pleasant affair now, the parks are filling back with life, the trees look greener and the birds are adding to the joy. Once October arrives, the next six months offer the best weather. And gradually the energy to cook scrumptious meals will stock up. But before all that, I have a recipe to share for hot and cheesy pull apart breads. No we are not making breads here, but we are transforming a bread into a more interesting and a sinfully delicious concept that your guests will love it like hell. Surely a keeper and I would recommend it for a party also.

 

Here I have 2 types of Pull apart breads. One with Onions and the other with Mushrooms.

When these are combined with Cheese, they form such interesting pairs and  make these pull apart breads so delicious you won't be able to stop picking at it!

Cheesy Mushroom Pull Apart Bread

 

INGREDIENTS:

 

For the Mushrooms

1 cup sliced mushrooms
1 tbsp butter
1 tbsp chopped fresh thyme/rosemary

For the Bread

1 unsliced loaf sourdough bread (You can use a French Boule)
2 cups cheddar cheese, thinly sliced (I used a full pack of readymade cheese slices available in the market)
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds/sesame seeds

HOW TO MAKE:
 

For the Mushrooms

 

1) Heat butter in a pan. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat.

2) Add the thyme and continue to cook another 2-3 minutes. Set mushrooms aside and allow to cool.

For the Bread

1) Preheat oven to 350 degrees.  Cut the bread lengthwise and widthwise without cutting through the bottom crust.

2) Place loaf on a foil-lined baking sheet. Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.

3) Combine butter, onion, and poppy seeds. Drizzle over bread.

4) Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Cheese and Onion pull apart bread

1 loaf Sourdough bread (I used a French Boule)

2 cups cheddar cheese, thinly sliced (I used a full pack of readymade cheese slices available in the market)

1/2 cup Butter (You can also a mix of garlic butter and salted butter)

1/4 cup Green/ spring onions roughly chopped

2 tsp Poppy seeds/sesame seeds

HOW TO MAKE:

1) Preheat oven to 350 degrees.  Cut the bread lengthwise and widthwise without cutting through the bottom crust.

2) Place loaf on a foil-lined baking sheet. Insert cheese slices between cuts.

3) Combine butter, onion, and poppy seeds. Drizzle over bread.

4) Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.

5) Serve hot.
 

 

Mac & Cheese

Its a beautiful and a fresh summer morning with golden streaks of sunlight streaming through my window. Summer has a few more days left in it and the thermostat numbers are still tilting towards the higher side. The flip flops, the sunglasses, the beach pools ,the grill kits and the picnic baskets are helping us enjoy the summer in a zillion ways.

Last weekend was an overwhelming one. Post our Friday lunch,we noticed that the sky darkened swiftly and a storm stared hard at us. And when it started to pour, it was like a dream come true as we had just started to experience a heavy downpour after several months. This happens very rarely in Muscat. Most of the time our clouds disperse into the interiors of the country and we never get to see rainfall.

So we had enjoyed watching the rain and thank God it was the weekend. The weather called for a good hot meal after which our body could go into hibernation. The heat had disappeared and the weather was heavenly. The evening was tailor-made for a peaceful outing. An ideal weekend deserved an ideal meal. I chose the easiest and I call it Mac & Cheese.

The recipe for it is worth noting down.

INGREDIENTS:

1 1/2 cups elbow macaroni
1 cup prepared Alfredo sauce
1/2 cup grated cheddar cheese
1/2 cup grated Parmesan cheese (optional)
1/4 cup shredded mozarella cheese
1/4-1/2 cup  milk
Salt and pepper, to taste
1 tsp Oregano and Rosemary each


HOW TO MAKE:
 

1) Cook pasta according to package directions. Drain and rinse with cold water.

2) Stir alfredo sauce into the cooked pasta with the three cheeses and enough milk.  This is so your mac and cheese doesn't dry out while it's staying cool.

3) Stir in salt and pepper to taste. Sprinkle the Oregano & Rosemary if you have.

3) Pour this into a baking dish  and top with some butter.

4) Preheat an electric Oven to 200 degrees Celsius. Bake it till golden brown. for 20 minutes.

Note:  Homemade Alfredo sauce can be made with 2 tbsp butter, 1 cup whipping cream, 3/4 cup freshly grated Parmesan cheese, salt & pepper to taste. Just mix the butter and the whipping cream together and bring it to boil, stirring well until thick for about 3-5 minutes. Remove from  heat and continue stirring adding the grated Parmesan cheese and the salt cum pepper. Mix well and use it for your Pasta.

 

Four Cheese Pepperoni Pizza Knots

 

So another month of dreadful heat to face and then we are well on the way to welcome autumn . I’m sitting here trying to think of good things about winter and the only thing I can come up with is food. Pleasant windy days? I guess so. Cold nights? Yup !!!

 

But then you still need to go out to enjoy the winter walks? Yeah, no. A winter walk in the evenings and on the beach side during the weekends. The most amazing way to break-free from the ho-hum days with great vigor. Splendid imagination... but its still a long way from now and instead of all this dreaming around, I think its time I come to today's recipe.

 

Something interesting here and again we are knocking at the gates of Italy. A twisty tale of the Pizzas. A rich combination of cheese and pepperoni. A luscious meal for the most elite guests. It is decadent, it is awesome, it is rich and sinfully scrumptious in every bite. With the cheese oozing out as you dig in and the pepperoni imparting its abundant flavors, enjoying these yummy pizza knots is as good as being transported to the seventh heaven. They are a joy to look out and evermore so delicious to eat.  

 

Now onto the recipe:

INGREDIENTS:

 2 balls pizza dough (see for the recipe here)
1/2 cup pizza sauce (see for the recipe here)
2 cups grated Italian four cheese blend ( I combined grated mozzarella, grated cheddar and grated parmesan only)
1/4 cup pepperoni slices
Italian seasoning or oregano
 

HOW TO MAKE:

 

1) Preheat oven to 500 degrees. Line baking sheet with silicone baking mat and set aside.
 
2) Roll pizza dough out into large rectangle, about 16x20 {but doesn't have to be perfect}.
 
3) Spread pizza sauce, cheese and pepperoni onto half of the pizza dough, leaving a small edge border untouched. Fold the other half of dough overtop of the pepperoni and cheese and press around edges to seal.

4) Cut into 8 even strips. Twist each strip, then tie into a knot. Top with any grated cheese that fell out while tying and sprinkle with Italian seasoning.
 
5) Bake 8-10 minutes or until browned and cheese is oozing. Cool 5 minutes before serving.
 
 

 

Cheesy-Stuffed Garlic Butter Rolls

Last weekend I utilized some time for practicing the art of bread making. I realized that the best breads come with some good practice and passion. And it totally depends on the dough and the way it is kneaded, good quality yeast and the rising time for the dough. The rest of it is terribly easy-cheesy.

Now I am posting a tried and tested recipe for a perfect appetizer which can be every bread lover's dream. It is light, it is kiddish, it is flavorful and a popular finger food now. Oh yes, It is cheesy also because it combines butter, cheese and some garlic seasoned alongside with a dash of Italian spices.

The Cheesy-Stuffed Garlic Butter Rolls are ooey-gooey and delicious, they will upgrade your tea time table to higher levels with their presence. You can enjoy them with a sour dip and you will realize that they are tastier than the bakery stuff.

Now on to the recipe:

INGREDIENTS:

For the Dough:

1 cup Flour

1 tsp Instant yeast

1/2 tsp Salt

1/2 tsp sugar

1 tbsp oil/ melted butter

For the Filling:

4 string cheeses, cut in half
2 tablespoons salted butter
1/2 teaspoon Italian seasoning
1 small clove garlic, minced

HOW TO MAKE:

1) Preheat oven to 375 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.

2)  In a mixing bowl, add flour, salt , yeast and mix well to form a soft dough. Add in the Oil and knead for 5 min. Let it sit for 30 min or until it doubles in size.

3) While the dough is resting, you can make the garlic butter. In a small bowl, melt butter together with Italian seasoning and garlic. Keep aside.

4) Punch the air out of the dough and knead for 5 min. If the dough is very sticky, you can use very little flour and mix well. Make a smooth dough.

5)  Make small balls from it and roll out each ball into thick circles. With a knife or a pizza cutter, you can cut the circle into 4 equal quarters.

 

6) Separate each quarter from one another. Now they resemble triangles with one circular edge.

 

7) Brush the tops of the quarters with some garlic butter. Place half a string cheese at the wide end and roll up.

 

 

8) Arrange in a foil lined tray. Let it rest for 30 more min or until they double in size. Repeat the same for all the rolls. Brush all of them with more garlic butter.

 

9) After they double in size, bake them in an oven till light golden brown.

 

 

10) Serve them warm with sour cream or Ketchup.

 

Note : If you find your baked buns or rolls hard or crispy on the outside, you have to cover them with a wet clean towel soon after they are out of the oven. After 10 minutes, you will find them softened.

 

 

 

Homemade Ranch Dip

Our latest craze is anything Ranch ... No , I am trying to get adventurous nor cow-boyish.... but the taste of Ranch sauce has surely left its mark on us and anything with Ranch sauce is my first choice now. So I decided to see how it could be made even though I picked a Ranch sauce readymade bottle recently. I also realized that the recipe is quite simple and it would be a shame if I don't start making and storing my own Ranch sauce from now on.

You can easily use Ranch sauce as a dip with Nachos or fried/grilled/baked food.  Or add it as a dressing in your summer salads and you will love yourself for the taste it produces. The below recipe easily yields 1.5 cups of Ranch sauce. You can thin it out with some butter milk for the Ranch dressing.

INGREDIENTS:

1 cup low fat sour cream
1/2 cup mayonnaise
1 tablespoon dried parsley flakes
1/2 tablespoon garlic salt
1 teaspoon fresh ground pepper
1 teaspoon sugar
1/4 cup finely minced onion (optional)

HOW TO MAKE:

1) Mix all ingredients together in bowl.

2) Serve with cold fresh vegetables, or thin out dip with a few splashes of buttermilk to make ranch dressing.

 

Pizza Dough and Cheese Sauce

Last week, in the height of me feeling like shit, a glorious idea struck me for a homemade pizza from scratch. It was a Thursday and the evening was supposed to be light with only dinner work. Dominos Pizza's advertisements lay somewhere in the scrapped newspapers and their latest Cheese burst pizza looked mouth-watering.

Hubby is already a long term fan of these pizzas anyway so was literally pleased with the whole idea of spending the evening making this delight as I searched out for a cheesy pizza recipe from the Internet. The Cheese sauce was the most exciting part of our preparation and it added a relishing dimension for our homemade pizza. It's been fun trying out various toppings and I've taken some lovely photos to inspire you to do the same. Please let me know what you like or any other ideas you have.

You would be crackers to not try one of these toppings. You will also realize that pizza making is quite an effortless task and its fun to the core.

INGREDIENTS:

For the Pizza Dough:

2 cups All Purpose Flour
1 tsp Instant Yeast
1 tsp Sugar
1 tbsp Olive Oil
Salt to Taste
1 cup warm water

For the Cheese Sauce:

1 cup Grated Cheddar Cheese
3/4 cup milk
1 tbsp Cornflour
Salt to taste

For the Pizza Sauce:

2 cups tomato paste
2 tsp Olive Oil
2 tbsp finely chopped garlic
1 tbsp each Chopped basil, dry oregano, salt and pepper
1 tbsp Onion powder (optional)

 For the toppings: (few of the following depending on your choice and how you like to make your pizza)

1/2 cup Bell peppers colored and julienned or cut in rounds
1/2 cup Onion rounds
1/2 cup Tomatoes/ Sun dried tomatoes
1/2 cup Mushrooms
1/2 Cup boneless chicken strips (1 inch size)/ leftover grilled chicken/ meatballs
1/2 cup Sliced sausages or pepperoni
4-5 Jalapenos
1/2 cup olives sliced
Oregano
Grated Mozzarella Cheese
Ranch Sauce (optional)

HOW TO MAKE:

The Cheese Sauce:

1) Grate cheese in a bowl and sprinkle corn flour over it. Toss well and set aside.

2) Bring milk to a boil in a sauce pan. Add in the cheese and mix well slowly on low heat.

3) As it smoothens and melts, add salt if needed.  Serve as dipping sauce or cheese spread for sandwiches or stuffing in pizza.

The Pizza Dough:

1) Take the flour in a bowl and mix in the yeast, sugar, and salt.

2) Add water to this and mix into a soft dough.

3) Apply oil all over it generously and cover it. Cover it with a damp cloth and Set this aside in a warm place till it doubles in size( for about 1 hour).

4) When it doubles, knock out the air and knead the dough for 3 min. Add extra flour if you need.

5) The dough which you make should be very soft and slightly sticky before the first rise, once it is risen then add more and knead to a soft dough. This ensures that the pizza base turn crispy and chewy.

The Pizza Sauce:

1) Heat Oil in a saucepan and add in the rest of the ingredients.  Cook it on a very low flame till it is thick and the tomatoes color have changed. About 20 minutes.

The Pizza:

1) Place a medium sized ball of the dough on a flat surface dusted with some flour.

2) Using your hand flatten it in such a way that it resembles the pizza base.( Rectangular or Round)

3) Spread some pizza sauce or Cheese sauce over it. You can use any one of the above sauces.

4) Sprinkle the toppings depending on your choice.

5) Sprinkles oregano and mozzarella cheese on top of the toppings.

6) Bake this in a preheated oven at 200 degrees Celsius for 10-15 minutes. Do not allow the base to harden. It hardens when you overcook the pizza in the oven.

For Cheese Burst Pizza:

1) Place a medium sized ball of the dough on a flat surface dusted with some flour.
 
2) Using your hand flatten it into a thin crusted base.
 
3) Spread some Cheese sauce over it. Keep it aside.

4) Place another medium sized ball of the dough on a flat surface dusted with some flour.
 
5) Using your hand flatten it into a thin crusted base. Place this base on top of the cheese sauce base and seal it in the edges.

6) Spread some pizza sauce over it. Sprinkle the toppings depending on your choice.
 
5) Sprinkles oregano and mozzarella cheese on top of the toppings.
 
6) Bake this in a preheated oven at 200 degrees Celsius for 10-15 minutes.

 

Cheesy White sauce Macaroni

Typically stay away from white sauce? Yes, I used to until I ended up eating the Macaroni in white sauce recently.

My impression about the white sauce was that it would take long to cook and I had conveniently arrived at a conclusion that it may not fetch me the desired results . But then after coming across a few recipes here and there, I made up my mind to give it a shot. And then there surely is no looking back. And the cheese in it is so yummy that it gives you a kick of energy as you gulp it down.Try this tasty version of macaroni made out of white sauce and prepare to change your mind. 

Please note here that you can use any pasta you like. Not just Macaroni. Feel free to try this with spaghetti and other pasta shapes too.

INGREDIENTS:

For the White Sauce:

1 tbsp Butter
1 tsp Garlic minced
2 tbsp Cornflour or all purpose flour
2 cups milk
1 tsp thyme(optional)
Salt to taste
1tsp Oregano
1/2 tsp pepper powder
1/2 tsp red chilly flakes
2 cubes grated cheese

For the Macaroni:

100 gms Macaroni
1/2 bowl grated cheese
1 tbsp butter/oil
Salt & pepper to taste
1 cup Chopped vegetables - red, yellow & green bell pepper, carrots julienned, broccoli, spring onions, baby corn.
1 tsp Oregano
1 tsp red chilli flakes
1 tsp thyme


HOW TO MAKE:

The White Sauce:

1) Heat  1tbsp of butter in a pan and add garlic and sauté for a minute.

2) Once its done add  corn flour/ all purpose flour sauté for a second let it not turn brown. Add 2 cups of milk and stir it continuously to avoid lumps.

3) Once the mixture starts thickening add  oregano, thyme, salt, pepper powder and chilly flakes.

4) Add  2 cubes grated cheese and mix well and keep aside.

White sauce

The Macaroni:

1) Bring water to boil and cook Macaroni as usual until soft and drain it.

2) Heat oil/butter in a pan and add in the chopped vegetables. Stir fry them and sauté them for just a minute.

3) Add in salt & pepper and mix well. Switch off the stove.

4) At this stage, take an oven proof dish and spread one layer butter, then a layer of boiled macaroni , cover it with a layer of white sauce, den a layer of the sautéed vegetables.

5) Cover with grated cheese and sprinkle oregano , pepper, red chilly flakes, salt and thyme . I also garnished with tomato rounds for a more colorful look.

6) Heat this in a microwave or bake in  a convection over for about 4/5 minutes or till the cheese melts completely. Serve hot