Soup Toppers for Cream Soups
Serving size: 4
Calories per serving: 83
4 slices crusty bread, 4 inches across, 1/4-inch thick-slice artisan breads at counter in market
2 cloves cracked fresh garlic, optional
extravirgin olive oil
freshly ground black pepper
1/2 pound shredded cheese to compliment your soup: provolone, asiago, cheddar, gruyere, swiss, etc.
Directions:
Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
Recipe formatted with the Cook'n Menu Planning Software from DVO Enterprises.
