Broccoli Melts

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.