Victory Toast! A triumph of crispy, buttery, savory deliciousness the ingredients for which snatch value from the jaws of wastefulness! VICTORY TOAST!!
Okay, so I admit that's pretty lame, but I couldn't think of anything really catchy this morning, so we're stuck with it.
Anyway, remember back in May, when I reviewed Kraft Spaghetti Classics - that nasty quasi-Italian crap-in-a-box which has remained unchanged for 50 years? I still had a couple of boxes of it laying around the pantry and they needed to be used up. I boiled up the nasty grey non-semolina spaghetti for the dogs - both of them love pasta and sauce - but that still left me with strange Kraft "seasoning" and two pouches of Kraft Parmesan cheese.
So I made the best of it.
Sliced ciabatta breadButterKraft Spaghetti Classics Seasoning PouchKraft Grated Parmesan Cheese
Lightly butter both sides of each slice of bread. In a skillet over medium heat, grill one side of the bread just until it begins to turn golden brown - don't let it toast completely. Turn the bread so the other side can grill, and sprinkle the lightly brown face-up side with Kraft Spaghetti Classics Seasoning to taste. Then sprinkle it with Kraft Grated Parmesan Cheese. When the skillet side of the bread is nicely browned, flip the toast over again and grill the cheese side briefly, just long enough to toast the cheese. Kraft's pouched Parmesan cheese is so low in moisture you won;t have to worry about it scorching and burning as long as you're reasonably careful. Serve hot and crispy!
Feel free to improve this recipe by substituting your favorite Italian seasoning blend and freshly grated Parmesan or Grana Padano cheese.