Bruno Franchino, Arvier, Aosta
(Yield: 4 servings)
1 loaf day-old Italian bread
¼ pound Fontina cheese (8 to 10 thin slices)
¼ pound Toma cheese (8 to 10 thin slices)
½ cup grated Parmigiano cheese
4 cups chicken or beef broth (warm)
1. Cut the bread into ¾-inch slices.
2.Using a 9x12 baking dish, alternate layers of bread and Fontina/Toma cheese. Sprinkle Parmigiano on top.
3.Pour warm broth over dish and bake in oven preheated to 350°F for approx. 10 minutes.
Serve immediately with some of the broth.
Alternatively, you can use 4 individual oven bowls. Layer as above.