Some may be satisfied with serving cheese-laden toasts to garnish a green salad. This treatment is for those who ask for more. After letting these cool slightly, we like to nest them on the top of a green salad, preferably dressed with a vinaigrette and garnished with fruit or pickled onions. You may substitute finely chopped nuts for half the bread crumbs (just be careful not to burn them).

Stir together in a shallow bowl:

Cut crosswise into eight ½-inch rounds:

Gently press each round in the seasoned bread crumbs so that they are covered on both sides, transfer to a plate, and refrigerate for at least 30 minutes and up to 1 hour. Heat in a nonstick skillet over medium-high heat:

When hot, add the medallions and cook until browned on one side, about 2 minutes. Carefully flip the medallions and brown on the other side, about 2 minutes more. Transfer the medallions to a plate lined with paper towels and let them cool for a few minutes before placing 2 atop each plated salad.