Gruyère Crostinigolden and ready in minutes
Small slices of bread toasted with butter, topped with Gruyère cheese and grilled until the cheese bubbles and develops golden spots.
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Crostini are small toasted slices, firm enough to hold a topping without bending. The first oven pass dries the surface; only then is the Gruyère added, which melts under intense top heat. Serving immediately preserves the contrast between the crunchy base and the soft cheese.
Ingredients
Crostini
Topping
Crostini
Finishing
Preparation
Slice the bread
Cut twelve 1.5 cm slices and arrange without overlapping.
3 minutesToast the base
Brush with butter and bake at 200 °C for 5 minutes until the surface dries.
5 minutesTop with cheese
Spread Gruyère to the edges and season with pepper.
2 minutesGratinate
Place under the grill for 3 to 5 minutes, watching until it bubbles and browns.
5 minutesServe immediately
Transfer to a rack for 1 minute and serve while still hot.
2 minutes
Substitutions
Parmesan alone browns but does not create the same melted layer; use firm bread to support the topping.
Storage
Store toasted bread and cheese separately; assemble only before gratinating.
Approximate shelf life: Once assembled, consume the same day.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
Frequently asked questions
How to recognize the correct point?
Toasting before adding the cheese prevents the moisture from the Gruyère from softening the bread's center.
Can I prepare in advance?
Follow storage instructions and leave the steps that determine crunchiness, volume, or finish close to serving time.
