1. a slice of bread, typically fried or toasted, used as a base or garnish in cooking, especially in French cuisine
Usage: culinary term; often used in French cooking
2. a pastry crust or shell, especially one used to encase a savory filling
Usage: culinary term; French cooking

Examples

• The chef arranged the pâté on a golden croute for an elegant appetizer.
• She served the mushroom mixture in a pastry croute.
• The soup was garnished with small croutes rubbed with garlic.
• A croute of fried bread supported the delicate fish preparation.
• The recipe called for toasted croutes as a base for the cheese course.