This dish reflects a more traditional Swiss mountain lifestyle; simple ingredients transformed into something deeply satisfying. It’s often served with pickles, a fried egg and a glass of Fendant – a Swiss white wine from the same region as the cheese.
There may be local restaurants that serve variations, like different types of bread, variety of cheeses, onions, mushrooms or tomatoes. But ‘famous’ traditional dishes cooked the original way, will never go out of style.
A translation of Croûte au Fromage et Jambon would be (croûte = crust, fromage = cheese and jambon = ham) – Ham and cheese toast.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Bread slices – Use sturdy rustic bread. Day old bread is used or toast fresher slices.
- White wine – Milk is also used as an alternative. The Swiss never had a problem with a lack of milk.
- Raclette cheese – Gruyere cheese is a great alternative or Comte, Appenzeller or any other great melting Alpine cheese.
- Raw ham – I used Prosciutto, but Serrano ham will work as well. Cooked ham is also an option.
- Egg – optional.
How to Make Croûte au Fromage et Jambon
Click here for a short video on How to make Croûte au Fromage et Jambon.
Step 1 – Toast 2 slices of rustic bread. Make sure you have sturdy slices as they will need to hold a lot of cheese.
Place the slices in a oven-safe skillet, baking dish or on a baking sheet and drizzle them with white wine. I prefer a small skillet or baking dish as that prevents the cheese from running away from the bread.
Step 2 – Place slices of raw ham on the bread slices and top those with slices of Raclette cheese.
Step 3 – Place the skillet in preheated oven of 450 degrees F and cook for about 10 minutes or until the cheese is totally melted.
- The cheese toast is done and terribly delicious. I’ve pushed the cheese to towards the middle on one toast to show you the ham underneath. Transfer the toast to a plate and decorate with a fried egg, sunny side up. Sprinkle with salt & pepper if you like. Serve with pickles and image you just came racing down the slope, wind in your face, running on empty. This Croûte au Fromage will be exactly what you need.
Other Recipes to Try
Croûte au Fromage et Jambon
Pin Recipe FacebookIngredients
- 2 slices bread, thick slices of rustic, sturdy bread
- 2 tablespoons white wine
- 6 ounces Raclette cheese
- 1 ounce Prosciutto ham, or any other raw ham or cooked ham
- 2 eggs
Optional
- salt & pepper
- pickles or cocktail onions
Instructions
- Preheat the oven to 450 degrees F.
- Toast the bread lightly. (NOTE 1)
- Place the bread slices next to each other in a cast-iron skillet. (NOTE 2)
- Drizzle the surface of the bread slices with the white wine. (NOTE 3)
- Place slices of raw ham on the bread slices and top those with thick slices (or multiple thinner slices) of Raclette cheese. (NOTE 4)
- Place the toast in the oven and cook for about 10 minutes or until the cheese is totally melted and start running off the toast.
- Fry an egg, sunny side up.
- Remove the toast from the skillet and place on a plate and garnish. (NOTE 5)
Notes
- If you like to use garlic, rub the toast with a fresh clove of garlic.
- You can use a baking dish as well and also a baking sheet. I like to use a skillet or a baking dish as that prevents the melting cheese from running away too far away from the toast.
- I was told that in some places the toast is soaked in white wine, but I prefer to drizzle it on. Feel free to do what you like.
- If you cannot find Raclette cheese, Gruyere, Comte and/or Appenzeller are wonderful alternatives or even a combination of all mentioned. Please omit the ham, if you’re a vegetarian.
- The more traditional garnishes are pickles, cocktail onions. Tomatoes, caramelized onions and sauteed mushrooms are also an option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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