Really good crusty bread
1 1/2 cup very sharp cheddar, shredded
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon mayonnaise
1 pinch thyme
1 teaspoon finely minced onion
1 egg yolk
Black pepper, to taste
Food52 Editors' Comments: This. Was. Amazing. What makes it so great is that, though it takes 10 minutes to put together, you end up with something that feels complex and decadent. The dijon is prominent without being overpowering -- it really pulls everything together. I served this as an entrée on rosemary bread (do this!) with a simple salad and will definitely be making this again as a quick lunch for weekend guests.
Preheat the broiler. Butter one side of two large (or four small) thick slices of bread and toast under the broiler until brown. Flip them over onto a cookie sheet.
Mix the remaining ingredients and spread them onto the bread. Return them to the oven and cook for a couple more minutes until puffed, browned, and bubbly. Grind fresh pepper on top.
I served this with a simple butter lettuce and chive salad with balsamic vinaigrette (aged balsamic, Dijon, olive oil, salt, and pepper). The sweet vinegar and mustard are a great match.