Croutes au Reblochon (6)

A luxurious supper of cheese and ham on toast from Diana Henry. A new bakery called Guild of Dough has opened near me recently and I am rapidly becoming addicted to their Kimchi Sourdough which i think would work well in this too.

Croutes au Reblochon (6)
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Croutes au Reblochon (6)
Print Recipe
  1. Preheat the oven to 200C/190C fan/gas mark 6.
  2. Lightly toast the bread in the toaster (or under the grill). Butter the slices on one side and put the slices in a gratin dish in a single layer, buttered side up.
  3. Put a slice of ham on each slice of toast, then put slices of Reblochon on top (use the whole cheese). Scatter over the breadcrumbs and parsley, then pour on the cream and season.
  4. Put the dish in the oven and bake for 10-12 minutes. You’ll need to keep an eye on it and retrieve the dish before the cheese starts to completely lose its shape – it should be soft, but not running off the bread.
  5. Serve immediately.
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