Puréed sun-dried tomatoes are spread atop slices of lightly toasted French bread, topped with a mixture of beaten egg whites and fontina cheese, and then broiled until puffed and golden.

Fontina Baguette Toasts with Sun-Dried Tomatoes

12 baguette slices, about 1/2-inch thick
1/2 cup sun-dried tomatoes in olive oil, puréed
2 large eggs, separated
1 teaspoon Dijon mustard
Pinch of paprika or Spanish smoked paprika
3/4 cup Wisconsin Fontina Cheese, finely shredded
2 tablespoons Wisconsin Parmesan Cheese, grated

1. Preheat oven 400°F (205°C).
2. Place bread on baking sheet and lightly toast. Spread a thin layer of the sun-dried tomatoes over each slice. Set aside.
3. In medium bowl, beat the egg yolks with the mustard and paprika and stir in Fontina. Set aside.
4. Add pinch of salt to egg whites. In deep, narrow bowl, beat until the whites form stiff peaks. Fold into cheese mixture.
5. Top baguette slices with cheese mixture, dividing evenly. Sprinkle Parmesan Cheese over.
6. Bake until puffed and golden, 5 to 7 minutes. Serve immediately.

Makes 12 servings.

Variation: Replace Fontina with Wisconsin Gruyère or Swiss Cheese. Replace sun-dried tomatoes with a layer of finely chopped niçoise olives or well drained purchased olivada.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.