Croutes Recipes
CHEESE CROUTES
Taken from homemaker's .com and posted for ZWT. "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." - Andrew Chase. The addition of wine sounds wonderful! I can't wait to try these!
Provided by alligirl
Categories Cheese
Time 20m
Yield 6-12 appy pieces, 6 serving(s)
Number Of Ingredients 9
Steps:
- On rimmed baking sheet, lightly toast bread in 500F oven, turning halfway through cooking time, about 6 minutes.
- Remove from oven; sprinkle with 3 tablespoons 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.
Nutrition Facts : Calories 330.5, Fat 19.8, SaturatedFat 10.9, Cholesterol 118.1, Sodium 323.1, Carbohydrate 15.5, Fiber 0.7, Sugar 1.5, Protein 19.8
CROUTE SAVOYARDE
Saw this on Great Food Live and thought it loked good. I then had a version in Switzerland which confirmed how fabulous it really is. Use this as a guide and make your own variation of it.
Provided by Panda Rose
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cut the baguette into long slices, spread with the garlic, drizzle with olive oil, and grill until crispy.
- Lay the slices in a baking dish and splash half of the white wine over them.
- Set the oven to 200C/gas 6. Melt the butter in a frying pan and gently fry the mushrooms, shallots and garlic.
- Add the remaining white wine and the cream, and heat the mixture through.
- Spread the Parma ham over the top of the bread and then spoon over the creamy mushrooms.
- Scatter with the grated cheese and then sprinkle the kirsch over the top. Bake for seven to eight minutes or until golden brown. Serve with a green salad.
Nutrition Facts : Calories 1384.5, Fat 75.8, SaturatedFat 37, Cholesterol 184.4, Sodium 1746.2, Carbohydrate 126.3, Fiber 7.6, Sugar 2.3, Protein 46.4
CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)
From A Taste of Switzerland. If you love wild mushrooms, try this! Good country bread, topped with sauted creamy mushrooms and melted cheese. Serve with a green salad and glass of wine for a light meal.
Provided by IngridH
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
- Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
- Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
- Place the toasts under the broiler, just until the top starts to brown. Serve immediately.
GARLIC CROUTES
Steps:
- Halve garlic. Cut six 1/3-inch-thick slices from middle of loaf and brush bread with oil. Lightly oil a well-seasoned ridged grill pan and heat over moderately high heat until hot but not smoking. Grill bread until golden brown on both sides. Immediately rub bread on 1 side with cut side of garlic and sprinkle with salt.
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FETA AND RED PEPPER CROûTES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
- Preheat the oven to 200°C/fan180°C/gas 6. Open out the pastry on a lightly floured surface and roll it out into a slightly larger rectangle. Put on a baking sheet, prick all over with a fork, then brush with the beaten egg. Bake for 10-12 minutes until crisp, risen and golden brown.
- Remove the pastry from the oven and put a second baking sheet on top of it, pressing down firmly to flatten the pastry. Leave to cool.
- Put the red peppers and celery in a bowl, stir in the lime juice and zest, a pinch of sugar and some seasoning. Drizzle over the oil and set aside for 10 minutes for the flavours to mingle.
- Cut the pastry into 4cm squares and put on a serving platter. Toss the red pepper salsa with the parsley and feta, then use to top the croûtes. Serve immediately with the cocktail.
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