Try these as a side dish to French onion soup for a party of six. Or if you're making minestrone soup, fill the rolls with 1 small chunk each of fresh and aged Asiago.
INGREDIENTS | SERVES 6
- 6 sourdough rolls
- 2 cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- 1½ pounds antique Gruyere, cut into 6 chunks
Preheat oven to 350°F.
With a small, serrated paring knife, cut the top off each roll, leaving ¼ inch on all edges. Cut downward to within ¼ inch of the bottom of each roll, then gently, with your fingers, pull the middle away from the bottom and remove in one piece, leaving shells for baking the Gruyere. Cut the bread you removed into chunks for dipping.
Rub the inside of each hollowed roll with garlic, then with oil. Add 1 chunk of Gruyere to each hollow roll, and place them on a cookie sheet in an oven at 350°F for 10 minutes. Check, and continue cooking until each boat is lightly browned and bubbling.
Toast the cut-up bread chunks for about 10 minutes, until lightly browned.
Serve with French onion soup.