Ingredients Jump to Instructions ↓

  1. 1 slice multigrain bread, cut into 1/2-inch cubes

  2. 1/2 ounce (about 1/2 cup) Gruyere cheese, coarsely grated

  3. 1 cube low-sodium vegetable bouillon

  4. 2 scallions, finely chopped

  5. 1 cup (2 ounces) coarsely chopped watercress, toughest stems discarded

  6. 1/4 teaspoon coarse salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Toss bread cubes with cheese on a rimmed baking sheet. Bake until cheese has melted and bread is lightly crisp, about 10 minutes. Let cool.

  2. Bring 2 cups water to a boil. Divide bouillon cube, scallions, watercress, and salt between 2 mugs. Pour 1 cup boiling water into each; stir to dissolve bouillon. Serve immediately with cheese croutons.


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