As mentioned earlier, this recipe is very flexible. It's just a frittata in a sheet pan. You can improvise with pretty much anything from smoked salmon to pancetta to kippers, whatever.
Same with the cheese. Use your favorite or what you have in your fridge. After all it's your dinner table and your dinner guests whom you want to please.
Goat cheese doesn't melt all that well which is demonstrated in the photograph: there are large clumps of it. In fact, it holds it shape so well to heat that goat cheese is the de facto standard for a warm cheese salad (thank you Alice Waters).
Both Fontina and mozzarella melt great (which is why the latter is the most common cheese on American pizza). Also Gruyere and Emmenthaler are great melting cheeses (the two primary components of cheese fondue from Switzerland).
It looks like she used chunks of goat cheese in the video, but I think you could probably use cheddar or Gruyère, grated. It looks like a pretty forgiving recipe.
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Same with the cheese. Use your favorite or what you have in your fridge. After all it's your dinner table and your dinner guests whom you want to please.
Goat cheese doesn't melt all that well which is demonstrated in the photograph: there are large clumps of it. In fact, it holds it shape so well to heat that goat cheese is the de facto standard for a warm cheese salad (thank you Alice Waters).
Both Fontina and mozzarella melt great (which is why the latter is the most common cheese on American pizza). Also Gruyere and Emmenthaler are great melting cheeses (the two primary components of cheese fondue from Switzerland).
But in the end use what you like.