The simplest ideas are often the best, as these delightful croûtes genovoises demonstrate. The more aged the cheese the more flavoursome they will be. This recipe can also be served as a starter, in which case keep the toast slices whole, and increase the time in the oven to 6 minutes.
MAKES 16
60g unsalted butter
4 slices of white sandwich loaf (about 10cm square), crusts removed
1 medium egg
80g Gruyère, grated (on a medium grater)
40ml double cream
2 tsp kirsch
A knifetip of freshly grated nutmeg
Freshly ground pepper
16 flat-leaf parsley sprigs, to garnish
Heat the butter in a large frying pan over a medium heat. Add the slices of bread and brown them lightly on the underside for 1 minute, then turn over and cook the other side, without letting them take on too much colour. Drain on kitchen paper then cut each slice into 4 squares. Place on a small baking tray.
Preheat the oven to 200°C/Gas 6.
Lightly beat the egg in a bowl, then add the grated Gruyère and mix with a fork. Add the cream then finally mix in the kirsch, nutmeg and a little pepper.
Using either a teaspoon or a piping bag fitted with a medium nozzle, divide the mixture between the 16 fried bread squares, placing it in little mounds. Bake in the oven for 3–4 minutes until slightly puffed and turning lightly golden.
Using a palette knife, transfer the croûtes to a warmed platter. Top each with a parsley sprig and serve. Allow 4 croûtes per person.