Slice the bread in half if you prefer. Preheat the grill and toast the bread on both sides. Leave to cool.
Combine ale, mustard, eggs, Caerphilly, crème fraîche and a little seasoning and spread a layer on top of each slice of toast.
Transfer to a large grill pan or baking sheet and cook under the grill for 2-4 minutes until the topping is golden and bubbling.
Cool slightly before serving, topped with slices of Parma Ham.
Cook’s tip: you can use other hard cheeses with mild taste.
