just bread & cheese

Print Friendly, PDF & Email

Dieser Beitrag enthält Werbung – advertising.



Bread & mushrooms & bacon & cheese & red wine… Just combine everything into a delicious snack resp. dinner meal & enjoy – at once when it’s still bubbling hot or later when the cold left-overs are cut bite-sized.

I got inspired by a recipe from Rachel Allens Irish Coast Cookbook – inspired… of course I encountered some obstacles when analyzing the ingredients & asking myself if my trusted food store had stocked all.

What to do?
Work w/ whatever is available & fits in. So I switched spontaneously from some „original Irish“ to some „original Italian“ ingredients – successfully!

What do we need?

It’s just:

  • bacon (from Irish lardons to a mix of Italian & German bacon bits & stripes)
  • mushrooms (from wild Irish mushrooms to domesticated mushrooms)
  • 1st cheese (from Irish Cheddar to Italian Parmesan)
  • Dijon mustard
  • stale bread
  • wine (from white wine to Italian red wine)
  • 2nd cheese (from Irish semi-soft cheese to Italian Asiago)
  • fresh thyme leaves.

In a nutshell: There is always a European solution!

We start w/ preheating the oven to 200 °C w/ fan.

We mix the grated Parmesan w/ the mustard in a casserole & add chunks of bread (baguette, ciabatta, toast… whatever is in your breadbasket). Finally we add the red wine – yes: if we’d used white wine the colour wouldn’t have been so „strange“…

After about 10-15 min in oven the cheese-mustard mix is molten & the bread is crispy on the edges.

In the meantime we cut the bacon in pieces & fry it for some minutes until slightly brown. We chop roughly the mushrooms & fry them in the same pan after having removed the bacon bits.

We dice the Asiago cheese & prepare the thyme leaves.

Everything ends on top of the casserole.


… & again put the casserole in the hot oven for another 10-15 min until the cheese is molten & covers everything nicely.

Enjoy (immediately)!


just bread & cheese

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 4-8

just bread & cheese

Bread & mushrooms & bacon & cheese & red wine... Just combine everything into a delicious snack resp. dinner meal & enjoy - at once when it’s still bubbling hot or later when the cold left-overs are cut bitesized.


  • 100 g bacon (diced)
  • 200 g mushrooms
  • 100 g Parmesan (grated)
  • 3 tsp Dijon mustard
  • 200 g stale bread (in chunks)
  • 75 ml (red or white) wine
  • 250 g Asiago cheese (diced)
  • 1 tsp fresh thyme leaves
  • salt & pepper

How to...

  1. Preheat the oven to 200 degrees C w/ fan.
  2. Mix Parmesan & Dijon mustard in a casserole.
  3. Add bread chunks.
  4. Drizzle the wine over the bread.
  5. Put casserole in oven for about 10-15 min.
  6. Fry the bacon for about 5 min.
  7. Put aside the bacon.
  8. Slice the mushrooms & fry them in the same pan as the bacon for about 5 min.
  9. Add salt & pepper to taste.
  10. Get the casserole out of the oven.
  11. Add bacon & mushrooms.
  12. Add thyme leaves.
  13. Add Asiago cheese.
  14. Put the casserole in the oven for another 10-15 min.
  15. Serve.


Prep Time & Cook Time overlap (if separated: it’s about 30 min for preparation including the frying activities).

Cook Time: it’s 2 x 10 min minimum (!) - up to 2 x 15 min...

Bread: You may use any white bread like baguette, ciabatta, toast...

Wine: You may use whatever is available - white or red doesn’t matter concerning the flavour, but for the sake of good looks you may prefer white wine.

Servings: It’s a real big dish for 4 people & a substantial starter for 8 people. (May even be enough for 10 people as a small starter.)



If you haven’t noticed until now: this is a real substantial dish!

Rachel Allen’s cookbook says it’s for 4 people as a dinner: I’d say it’s for 4 very hungry people. Therefore you may think of 6 people for the whole casserole… or a dinner group of 8-10 people having a hearty hot starter…


The casserole should be served at once when coming out of the oven! The cheese is soft & easy, the bacon is soft, the bread is crispy… However, each dish cools down…
I don’t recommend to use this casserole for a buffet (where it hangs around… every now & then a batch taken…).

So: what to do w/ leftovers?
We had some leftovers – of course: we parked them in the fridge & the bread & cheese casserole grew firm. Next day I cut it – cold as it was – in bite-sized pieces: we had a nice happy hour w/ some red wine & these nibbles. Therefore don’t panic if…



The businesswoman with too many office hours thinks

The basic idea is to combine old bread, some leftovers like wine, bacon… w/ cheese & mushrooms… The main task goes to the oven.
I think I could prepare the casserole w/ everything – then it’s only the last 15 min in oven!
(Yes: Rachel Allen says so on her cookbook!)
It’s a mighty dish, but when partitioned in small batches…



Spread the word. Share this post!