Cheese Croûtes
Quick to prepare, these Swiss cheese croûtes are a wonderful way to start a casual entertaining meal. Served with a salad, they also make a satisfying lunch. Accompany them with the same wine you used to cook them. For a stronger cheese flavour, make them with a mature vacherin from Fribourg or Appenzeller cheese.
Ingredients
- 6 slices of crusty white bread or 12 slices baquette (French stick)
- 2/3 cup (150 mL) dry white wine
- 1 egg
- 1 egg yolk
- 1 garlic clove, pressed or minced
- 2 tbsp (30 mL) all-purpose flour
- pinch cayenne pepper
- 3 cups (750 mL) shredded Gruyère cheese (10 oz/300 g)
- 1/4 tsp (1 mL) black pepper (approx)
Preparation
On rimmed baking sheet, lightly toast bread in 500F (260C) oven, turning halfway through cooking time, about 6 minutes. Remove from oven; sprinkle with 3 tbsp (45 mL) of the wine.
In large bowl, beat egg, egg yolk, garlic, flour and cayenne until smooth. Whisk in remaining wine; mix in cheese. Top bread with cheese mixture; sprinkle with freshly ground pepper. Return to oven; bake until golden, about 10 minutes.
In large bowl, beat egg, egg yolk, garlic, flour and cayenne until smooth. Whisk in remaining wine; mix in cheese. Top bread with cheese mixture; sprinkle with freshly ground pepper. Return to oven; bake until golden, about 10 minutes.
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