Food writer and author Felicity Cloake says... "Alpine cheese on toast, basically, and just the thing to warm your cockles after a hard morning cycling up mountains, or falling over in snowdrifts – or alternatively, just a bracing autumnal walk. If you don’t have stale bread to use up, you can make this with fresh stuff, just toast it first to dry it out."

In her book One More Croissant For The Road, Felicity tells tales and shares recipes from her weeks cycling and eating her way around France. Buy it here on Amazon.


  • butter
  • 6 thick slices crusty stale bread
  • 1 clove garlic, cut in half
  • 300ml dry white wine
  • 6 slices cooked ham
  • 300g gruyère, beaufort or comté cheese, finely grated
  • 6 (optional) eggs
  • for frying butter
  • a good grating (optional) nutmeg


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Butter 6 ovenproof bowls just large enough to hold a slice of bread (alternatively, use a large baking tray).

  • STEP 2

    Rub both sides of the bread slices with the cut side of the garlic and then divide between the bowls. Pour over the wine and then top with the ham and then the cheese.

  • STEP 3

    Bake for 20 minutes. If you’re serving the eggs, fry these in a little butter in the meantime and then add to the top along with a grating of nutmeg, if you like, before serving, preferably with a green salad.


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