- Six 1/2 inch thick slices of day old bread, each large enough to cover the bottom of an indiviual soup crock
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
Heat a large, heavy cast-iron or nonstick skillet over medium heat. Meanwhile, butter both sides of the bread slices, using all the butter. Press one side of each slice firmly into the grated cheese so the cheese coats the bread in a generous, even layer. Arrange the bread cheese side down in a single layer in the skillet and toast the bread until the cheese is golden brown and crispy, about 3 minutes; move the bread around the pan as necessary to toast the slices evenly. Turn the slices and toast the other side until golden brown, about another 3 minutes.