Broccoli Melts

Page 94

Cuisine: North American | Course Type: Sides

(1 review)

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Recipe Review

This is an excellent and attractive-looking side for soup. I ended up using the mix of cheeses I had on hand (a cheddar-jack mix rather than the called-for pecorino and provolone), which worked just fine, especially with kids at the table. A simple recipe that illustrates the virtues of Deb Perelman's approach. If you follow her technique, you are almost certain to get a good result.

One suggestion: a larger loaf works best (mine had too small a circumference) as it provides a larger base for the broiled broccoli and cheese.

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