These crisp toasts with warm, melted cheese sticks are a quick weeknight dinner when time is short. The herb oil and fresh tomato transform the shelf's Dubliner into something more than snacking; the cheese becomes dinner. Serve with a sharp green salad to balance the richness.

Serves 2. 15 minutes, 12 at the stove.

About 590 calories a serving, 26 g protein, 36 g carbohydrate, 38 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your broiler to high. Slice 4 pieces of bread in half lengthwise, set on a sheet pan, and toast under the broiler 2 to 3 minutes until lightly golden, watching so they do not burn. Remove and set aside.3 min
2. Mince 2 cloves garlic and stir into 3 tablespoons oil with a pinch of salt and pepper. Chop a handful of fresh basil or parsley and stir in.
3. Lay the 6 cheese sticks on the toasted bread halves, two sticks per toast. Return to the broiler 2 to 3 minutes until the cheese softens and begins to bubble at the edges.3 min
4. Slice 1 ripe tomato into thin rounds. Drizzle the herb oil over the warm cheese toasts, scatter the tomato slices on top, and finish with salt and pepper.

Note Swap the Dubliner for any semi-hard cheese sticks if needed. Leftovers can be covered and eaten cold for lunch the next day, though warm is better. Serve alongside a simple green salad dressed with vinegar to cut the richness, or add a bowl of olives and cured meats to stretch the meal.