Rustic Gruyere Croutons

These croutons need only thin shavings of assertively flavored cheese to satisfy. This recipe uses Gruyere, but Emmental and Beaufort are excellent too.

  • Yield: Makes 4 large croutons
Rustic Gruyere Croutons

Source: 10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000


  • 1/2 small loaf whole-grain bread, broken into 4 rough pieces
  • 2 ounces Gruyere cheese, shaved into paper-thin slices
  • Kosher salt and freshly ground black pepper


  1. Toast the bread on both sides. Top each piece with a slice of Gruyere and slide under the broiler until the cheese bubbles. Season with salt and pepper and serve.


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