Jane Austen’s favourite cheese toastie gets a boost of flavour from a splash of red wine!
Jump to Recipe
With the holidays over but the chilly weather still here, I find myself looking forward to curling up with a great book and warm pot of tea. Jane Austen is one of my favourite writers and I’m always in the mood to pick up Pride and Prejudice or Persuasion! It turns out that one of Jane Austen’s favourite food is the perfect cold weather nibble – toasted cheese. Soak the bread in a little red wine for a delicious twist on this classic comfort food. This wine and cheese toastie is best enjoyed on a chilly afternoon, preferably after a long walk and with a hot pot of tea!
“It is impossible to do justice to the hospitality of his attentions towards me. He made a point of ordering toasted cheese for supper entirely on my account.”
Jane Austen in a letter to her sister Cassandra
Martha Lloyd’s Household Book
During her later years, Jane lived with her elder sister and mother at Chawton Cottage along with friend and housekeeper, Martha Lloyd. Although she kept house for the Austens, Martha Lloyd was close friends with Jane who called her “the friend & sister under every circumstance”. Lloyd’s household book containing recipes and home remedies for illness survives to this day. A published version can be found here.
This recipe for toasted cheese is adapted from the recipe found in Lloyd’s book. The original recipe, or receipt, is as follows:
Grate the cheese and add to it one egg, a teaspoonful of mustard, and a little butter. Send it up on toast, or in paper trays.
Ingredients
Cheese: I prefer to use a blend of sharp white cheddar and mellow mozzarella. The cheddar adds a punch of flavour while the mozzarella adds to the overall gooeyness of this melted cheese topping. Feel free to use your favourite blend of melting cheese.
Wine: Soaking the bread in red wine adds a delightful flavour. After all, wine and cheese are natural pairings! Choose your favourite red wine. I like to use a medium to full bodied wine such as a merlot or Bordeaux blend in this recipe. The wine is of course, entirely optional, and this cheese toastie will taste just as great without wine!
Egg: An egg will help to bind the cheese topping.
Sourdough bread: I prefer using a crusty sourdough loaf for this recipe. Any type of crusty bread will work here.
How to make wine and cheese toasties
Make the cheese topping
In a food processor combine the white cheddar cheese, mozzarella cheese, egg, butter, dijon mustard, and pepper. Blend until the cheese mixture is fully combined into a smooth spread. Transfer to a bowl and set aside.
Bake the toast
Preheat the oven to 425 deg F / 218 deg C. Place the slices of bread on a baking sheet. Bake for 10 minutes until they begin to look toasted. Take the bread out and set aside. Turn the oven to broil on high.
Broil the wine and cheese toasties
If using, drizzle the bread slices in red wine. Allow the wine to soak in to the bread. Spread a thick layer of the cheese spread over the wine-soaked toast. Broil on high for 3 to 4 minutes, watching closely, until the cheese is melted, bubbling, and just beginning to brown. Serve and enjoy!
More Jane Austen Inspiration
If you’re looking for more Regency era food then check these out:
Wine and Cheese Toastie
Ingredients
- 6 slices sourdough bread
- 1 cup white cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 egg
- 2 Tbsp butter softened
- 1 tsp Dijon mustard
- ¼ tsp pepper
- 6 oz red wine or more
Instructions
- Preheat the oven to 425° F. Place the slices of bread on a baking sheet. Bake for 10 minutes until they begin to look toasted. Take the bread out and set aside. Turn the oven to broil on high.
- In a food processor combine the white cheddar cheese, mozzarella cheese, egg, butter, dijon mustard, and pepper. Blend until the cheese mixture is fully combined into a smooth spread. Transfer to a bowl and set aside.
- Drizzle the bread slices in red wine, about 1 oz per slice or as needed. Allow the wine to soak into the bread. Spread a thick layer of the cheese spread over the wine-soaked toast. Broil on high for 3 to 4 minutes, watching closely, until the cheese is melted, bubbling, and just beginning to brown. Serve and enjoy!