I regularly make them, usually with Gouda, as that's the prevalent cheese in the Netherlands but it works just as well with other mature cheeses.
I use the microwave instead of the oven, works just as well. (thinly sliced - all Dutch people own a kaasschaaf for that - or grated mature cheese on a sheet of baking paper, zap for a couple of minutes on high, exact time depends. If not very crispy when cooled they need longer.)
I like using different spices like black pepper, paprika (especially the smoked variety), curry powder before zapping them. Yum!