Garlic-Flavored Cheese Croûtes

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Rub the outside of a crusty loaf of French bread with garlic. Cut the bread into slices one-quarter inch thick. Brush the slices with oil and place on a baking sheet. Bake until golden. Turn once. Sprinkle with grated Parmesan or Swiss cheese and bake just until the cheese melts.

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