(redirected from croutes)


(Cookery) a small round of toasted bread on which a savoury mixture is served
[from French croûte crust]



a pastry case or covering; crust.
[1840–50; < French]
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Sprinkle with some chopped watercress, drizzle with a little more olive oil and serve with the croutes on the side.
uk The printworks turned bar, restaurant and gin distillery, Bealim House is new to the city and to NE1 Newcastle Restaurant Week and is serving up, among other treats, provencal fish stew with rouille et croutes.
Place the croutes on a baking tray and bake for 20-25 minutes, until crisp, then set aside to cool.
Mushroom soup and stilton, apple and walnut croutes A WINTER winner and it only took slightly longer than 15 minutes because I splashed boiling soup on myself while using a hand blender.
Arrange the asparagus over the toast croutes, then spoon the garlic sauce on top and serve immediately, garnished with the thyme.
Serve topped with the croutes, each one spread generously with goat's cheese and sprinkled with the remaining basil.
l Yorkshire puds l Aberdeen Angus fillet and tarragon l Brioche croutes topped with pate de foie gras and Chardonnay jelly l Peking duck with cucumber, scallions and hoisin sauce l Crisp pastry filled with wild mushrooms in a Madeira sauce l Parmesan shortbread topped with goat's cheese, slow-roasted tomatoes and rocket pesto l Filo cups filled with smoked salmon, poached quails egg and hollandaise l Pecorino and gruyere cheese straws l Prawn cocktail l Tiny lemon blinis topped with creme fraiche
ingredients 25g/1oz Butter 1 clove garlic (peeled) 1 shallot (peeled) 250g/9oz grated cheese (your favouriteone) 1 Egg 30ml/1 fl oz cream 25g/1oz grain mustard Splash Worcestershire sauce salt and pepper to garnish 4 small salads vinaigrette 8 round croutes (as we have made before) 4 olives 4 anchovies (halved)method Finely dice the shallot and garlic.
Other favourites for buffets and parties include Smoked Salmon Appetisers, Smoked Salmon Mousse, Mini Salmon en Croutes and Seafood Vol au Vents.
Serves eight Soup Olive oil 1 large onion, roughly chopped salt and freshly-ground black pepper 2 cloves garlic, roughly sliced A good pinch of dried oregano 2lbs (900g) fresh tomatoes, roughly chopped or, 2x400g tins chopped tomatoes 1x285g jar of roast peppers, drained A pinch of sugar 18floz (500mls) chicken or vegetable stock (I use a pouch from the supermarket, or a stock cube will do instead) Double cream or creme fraiche (optional) Tapenade from jar below (optional) Tapenade Croutes 8 slices of bread Olive oil Sea salt 1x120g jar of tapenade (you won't need it all) 1 Heat a little olive oil in a good sized saucepan, add the onions and a pinch of salt and cook over a gentle heat until softened but not brown.
Serve in deep bowls with cheesy croutes floating in each and a pinch of parsley.