Faith Middleton's Food Schmooze

Double-Cheese Croutes

CourseAccompaniments, soup

Servings

12croutes

Servings

12croutes

Ingredients

Twelve 1/4- to 1/2-in [6- to 12-mm-] thick slices of baguette, or any other crusty bread
4tablespoons [60 ml] olive oil
1cup [80 g] freshly grated Parmesan, Gruyère, Swiss, cheddar, manchego, soft goat, blue, or any cheese you prefer

Instructions

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.

Recipe Notes

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.