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Cranberry-Pecan Croutons with Gruyère and Rosemary

Scott Phillips

Yield: Yields 24

Servings: 8 to 10

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.


  • A crusty loaf of cranberry-­pecan bread
  • 3 Tbs. unsalted butter
  • 3 oz. coarsely grated Gruyère (3/4 cup)
  • 2 tsp. finely chopped fresh rosemary
  • Flaky sea salt

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 20
  • Sodium (mg): 370
  • Carbohydrates (g): 5
  • Fiber (g): 0
  • Protein (g): 3


  • Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.
  • Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

  • Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.


Rate or Review


  • LVermandel | 04/20/2014

    Great recipe - wonderful flavor and extremely easy to prepare. Always a hit with my guests.

  • VYinLA | 12/26/2013

    This one is a winner. I made for Thanksgiving as an appetizer.Only problem was that I needed a broiler just when the oven is already overburdened.So...I used a blowtorch. It made quite the scene and my guests loved it.The chewy nutty bread with the hot cheesy topping is lovely with champagne.

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