Fall Means Soup (Doesn’t It?)
Some foods are just ubiquitous to seasons – Winter foods are heavy and hot like pot roasts or stews, perfect for keeping you snug in the chilly temperatures. Spring foods are light and hopeful like salads and citrusy pastas, looking ahead to days spent playing outside and evenings on the front porch. Summer foods are cool and easy like gazpacho or caprese salad, ideal for ending a sweaty, hot day.
But fall … fall is a tricky season. You aren’t quite ready to release the delights of summer, so it’s filled with the last tomatoes, leeks, peppers and other fresh goodness that just won’t be available again until June. Still, you are faced with descending temperatures and a need to bring out those sweaters, so cool foods just won’t do … but soup will.
On the first cool day this fall, I practically skipped down to my basement to retrieve a frozen batch of my favorite potato leek soup. The kids and I love the flavors in it, and what says fall more than a warm bowl of soup served up with some toasty bread?
This recipe for Easy Garlic and Cheese Bread is a simple way to use up those leftover slices from another night. It comes together in just minutes and totally beats spreading butter on getting-stale bread.
Easy Garlic and Cheese Bread
Preheat the oven to 350 degrees. Slice day-old crusty bread (Italian, French, sourdough … whatever you have) into 1 inch slices. Lay the slices on an ungreased cookie sheet and place a pat of butter on each. Sprinkle with garlic salt and grate some Romano cheese on top. Place in the oven and cook for 5-7 minutes, until butter is melted and cheese is lightly browned. Be careful not to burn it.