Croutons Recipe

by Kimberley ThompsonTastemaker in Residence


1 narrow French baguette, sliced lengthwise.
4 Tbsp. of good olive oil with 1 clove of smashed garlic in it (allow to sit 10 minutes)
2 cups shredded Gruyere


  1. Split baguette lengthwise; toast cut side up under broiler until lightly toasted.  
  2. Remove from oven and brush tops with garlicky olive oil.  
  3. Evenly place shredded Gruyere on top of each long half.  
  4. Gently press on cheese to adhere.  
  5. Cut each half into 4 inch sections, place on broiler pan and put back under broiler to gently melt. No need to brown during this step.