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Gruyere Cheese Crostini

  • 1/2 lb. Gruyere cheese
  • 1/3 cup Kunde Reserve Chardonnay
  • 1 garlic clove, minced
  • 1 pinch cayenne pepper
  • 1 day old loaf of French or sourdough bread

Grate 2 cups of the Gruyere cheese. Stir and moisten the cheese with the Chardonnay. Add garlic and cayenne pepper and mix well to make a loose almost soupy consistency. Slice bread into small squares or rounds. Spread generously over bread. Broil until bubbly and slightly brown. Serve immediately.

Serve with:

Kunde Family Winery Reserve Chardonnay 

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