Gruyère Croutons
How to Make It
Step 1
1
Trim ends from French bread. Cut crosswise into 16 equal slices. Arrange slices in a single layer on a 14- by 17-inch baking sheet.
Step 2
2
Bake in a 350° oven until lightly browned, about 25 minutes. Let cool to room temperature, about 10 minutes. Put 1/2 the slices in each of 2 plastic freezer bags (1-gal. size). Seal bags and freeze (see Cold Facts below).
Step 3
3
To serve 4, remove frozen toasts from 1 bag and lay in a 10- by 15-inch pan. Cut cheese into 1/4-inch-thick slices. Cover toasts evenly with cheese.
Step 4
4
Bake in a 400° oven until cheese melts, 8 to 10 minutes.
Step 5
5
Cold Facts. Packaging: freezer bags. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.
Step 6
6
Note: Nutritional analysis is per crouton.
Ingredients
1 loaf (1 lb.; about 4 1/2 in. wide) French bread
1/2 pound Gruyère cheese
Directions
Step 1
1
Trim ends from French bread. Cut crosswise into 16 equal slices. Arrange slices in a single layer on a 14- by 17-inch baking sheet.
Step 2
2
Bake in a 350° oven until lightly browned, about 25 minutes. Let cool to room temperature, about 10 minutes. Put 1/2 the slices in each of 2 plastic freezer bags (1-gal. size). Seal bags and freeze (see Cold Facts below).
Step 3
3
To serve 4, remove frozen toasts from 1 bag and lay in a 10- by 15-inch pan. Cut cheese into 1/4-inch-thick slices. Cover toasts evenly with cheese.
Step 4
4
Bake in a 400° oven until cheese melts, 8 to 10 minutes.
Step 5
5
Cold Facts. Packaging: freezer bags. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.
Step 6
6
Note: Nutritional analysis is per crouton.
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