Croute savoyard recipe
Origin :
Alpes du Nord
Some history
Croûte au fromage is an old Swiss or French Alpine dish. In France, it is supposed to be served with a Savoie white wine, whilst the Swiss prefer a Valais Fendant. It is eaten from the dish it is cooked in with pickled onions and gherkins as a side dish.
Ingredients
- 2 baguettes or slices of crusty wholemeal bread
- 400g heirloom tomatoes
- 200g Beaufort cheese
- 4 slices raw ham
- 1 bunch of basil
- 2,5cl white wine
- 32 stoned olives
- Olive oil
Preparation
Cut up the bread to make the crusts.
Finely dice the tomatoes and slice the Beaufort.
Slice the olives into rings and chop the basil.
Arrange the crusts in an ovenware dish: start with the bread, then the tomatoes, the olives, the basil, the olive oil, the ham and finally the Beaufort.
Drizzle with white wine then bake in the oven for several minutes. Serve immediately!
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
Apremont