Recipes

Name: Swiss Cheese and Almond French Bread
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 loaf (serves 6–8)
Ingredients: 1 loaf French bread; 1 garlic clove (crushed); 2 Tbsp dijon mustard; 1 tsp dried savory; ¼ cup butter (melted); 2 cups Swiss cheese (grated); 1 cup almonds (sliced, toasted); ¼ cup green onions (thinly sliced)

Swiss Cheese and Almond French Bread

Anthology of Crumbs
Sep 28
1 min read

Golden bread layered with buttery mustard, nutty Swiss, and toasted almonds, this broiled loaf makes a striking centerpiece for gatherings.

Searing the Beef

Let toasted almonds cool completely before tossing with the cheese.
Best served immediately while warm and bubbly.
Try swapping Swiss with Gruyère or Emmental for variation.
Lovely with a crisp white wine or sparkling cider.

Notes

Preheat oven to broil.

Slice bread in half lengthwise.

Combine butter, garlic, and savory. Brush on cut surfaces of bread. Spread mustard over butter mixture.

Toss cheese with toasted almonds and green onions. Sprinkle over top.

Broil until cheese is melted and bubbly. Slice to serve.

Instructions

1 loaf French bread

1 garlic clove (crushed)

2 Tbsp dijon mustard

1 tsp dried savory

¼ cup butter (melted)

2 cups Swiss cheese (grated)

1 cup almonds (sliced toasted)

¼ cup green onions (thinly sliced)

Swiss Cheese and Almond French Bread

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

Explosive flavors come from the pairing of nutty Swiss cheese with slightly sweet toasted almonds. Spread over broiled French bread brushed with mustard and butter, the result is rich, golden, and satisfying. A dish as suited to a holiday table as it is to a casual gathering.

Servings :

1 loaf (6-8)

Calories:

Prep Time

10 min

Cooking Time

10 min

Rest Time

Total Time

20 min

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about me

I’ll preface this by saying I’m not a chef — just someone who loves to cook and needed a place to gather and share the recipes that have shaped my kitchen.

From the classics that are always on rotation to the discoveries I’ve stumbled upon along the way, you’ll find them here. Each recipe is shared in its original form, with Anthology’s Notes added at the end to reflect the tweaks and touches that suit our table.

Over the years I’ve tried to make many recipes my own, so you’ll also see those variations woven in.

Basically: cook, taste, adjust, and repeat.

— A

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