Pancarré Toasts With Gouda

Preparation:

Preparation: Grate the Gouda into a bowl, mix the flour, milk and a pinch of salt, then add the eggs, one at a time, and the baking soda. Stir vigorously with a wooden spoon until you obtain a creamy and consistent mixture. Spread half of the mixture on the bread slices, then distribute the rest in the center of each crouton. Heat the oil over high heat in a large saucepan with high edges, place the slices of bread in the pan, cheese side up, and cook for 5-6 minutes. Turn the slices and let them brown on the other side for 2-3 minutes, then remove them from the saucepan with a slotted spoon and pass them on a sheet of absorbent paper, so that they lose the excess oil. Garnish the croutons with a couple of tomato slices and a fan-shaped gherkin, sprinkle with a little salt and paprika and serve.