These crisp, cheesy croutes are the perfect topping for Roasted Fall-Vegetable Soup, French Onion Soup, or any soup where the flavor of cheese and the crunch of toast will work.
Excerpted from Soup Swap by Kathy Gunst, Published by Chronicle Books LLC. Text ©2016 by Kathy Gunst. Photographs by Yvonne Duivenvoorden, ©2016 by Chronicle Books LLC.
ON-DEMAND: Listen to Faith and Kathy talk about the croutes, as well as how to start a soup swap of your own. Please support The Faith Middleton Food Schmooze® and all of WNPR’s programming by swapping a pledge of $8 a month for this book. Make your pledge now. Thanks.
- Twelve 1/4- to 1/2-in [6- to 12-mm-] thick slices of baguette, or any other crusty bread
- 4 tablespoons [60 ml] olive oil
- 1 cup [80 g] freshly grated Parmesan, Gruyère, Swiss, cheddar, manchego, soft goat, blue, or any cheese you prefer
- Position an oven rack as close to the heating element in the broiler as you can and preheat.
- Arrange the bread slices in a single layer on a baking sheet. Using half of the olive oil, lightly brush one side of each slice and broil for 1 to 2 minutes, or until just beginning to turn golden brown. Remove from the broiler, sprinkle with 1/2 cup [40 g] of the cheese, and broil for another 1 to 2 minutes, or until the cheese is melted. Remove from the broiler, and let cool.
- Using tongs, gently flip the bread. Brush with the remaining oil and broil for 1 to 2 minutes, until golden brown. Remove from the broiler, sprinkle with the remaining 1/2 cup [40 g] cheese, and broil for another minute, or until the cheese is melted. Let cool. Store in an airtight container at room temperature for up to 1 day.
TO GO: Pack the croutes in a metal cookie tin or tightly sealed plastic container, placing a piece of paper towel between layers so that the croutes don’t sit on top of one another and get soggy.
