Serves 10-12
A total throwback to the 1980s, these Josephinas are pure nostalgia in the best way. This recipe makes plenty, but you can easily make just what you want and save the extra topping for later (you’ll be glad you did). We gave the classic an upgrade with our Toma and Gouda while keeping all the cozy, cheesy charm that makes them so hard to resist. The perfect, no-fuss appetizer.
2 sticks (8 ounces) unsalted butter, softened
8 ounces Point Reyes Toma, shredded (about 2 cups)
2 ounces Point Reyes Gouda, shredded (about 1/2 cup)
2 cloves garlic, minced
½ cup mayonnaise
2 (4-ounce) cans diced mild green chiles
1 teaspoon salt
1 (24-inch) French baguette, sliced into ½-inch-thick slices
Chopped fresh chives for garnish
In a medium bowl, combine butter, Toma, Gouda, garlic, mayonnaise, green chiles and salt. Combine well with a wooden spoon or spatula.
Arrange a rack 3 to 4 inches from the broiling element and heat the oven to broil. Meanwhile, line 2 rimmed baking sheets with parchment paper.
Place the baguette slices on the baking sheets, spacing them at least ½-inch apart. Divide the butter and cheese mixture onto the bread slices (about a heaping tablespoon on each) and spread to the edges.
Broil one sheet at a time, rotating the baking sheet halfway through, until the tops are browned in spots and the edges of the bread are crispy, 4 to 10 minutes per sheet.
Garnish with chives and serve.
Note: Leftover topping will keep in the fridge for several days.
