fbpx Croute savoyard recipe

Croute savoyard recipe

Croûte savoyarde
Preparation time
25 min
Cooking time
15 min

Some history

Croûte au fromage is an old Swiss or French Alpine dish. In France, it is supposed to be served with a Savoy white wine, whilst the Swiss prefer a Valais Fendant. It is eaten from the dish it is cooked in with an accompaniment of pickled onions and gherkins.


  • 2 baguettes or slices of crusty wholemeal bread
  • 400g heirloom tomatoes
  • 200g Beaufort cheese
  • 4 slices raw ham
  • 1 bunch of basil
  • 25ml white vinegar
  • 32 stoned olives
  • Olive oil


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!

Wine suggestion

Share this recipe