Cranberry Pistachio Gruyère Croutons

5 from 1 reviews

Little bites of heaven you can serve to holiday guests—or pop in your mouth, one by one.


  • 1 loaf store-bought bread with fruit and nuts, cubed in 1.5-inch bites
  • (I use cranberry pistachio, but you can use whatever your store has: raisin walnut, cherry pecan, etc. Sadly, banana bread won’t work for this.)
  • 3 tablespoons butter
  • ¾ cup (3 oz.) Gruyère cheese, grated
  • 2 teaspoons fresh rosemary, chopped
  • Flaky sea salt (I use Maldon or Falksalt)


  1. Move the oven rack to the highest position, and preheat the broiler.
  2. In an ovenproof skillet, melt 2 tablespoons of butter over medium heat.
  3. Add the bread cubes. Let them toast for about 2–3 minutes until golden brown on the bottom.
  4. Flip over the croutons, add the remaining butter, and cook the other side for two minutes. When they’re golden brown and almost ready to eat, remove them from the heat
  5. Sprinkle the Gruyère cheese and chopped rosemary on top, and add a generous sprinkle of sea salt.
  6. Place the skillet under the broiler for 30 seconds—you’re going to want to watch this closely, you don’t want them to burn—until the Gruyère is bubbly and melted.
  7. Serve while piping hot!