Sprinkle the parmesan on the bread along with rubbing some garlic on it and then grill itJust done some googling - doesn't look good. And I've remembered I have some stilton in - that sounds like an every worse idea. I think I'll sink the grilled bread ribollita style instead.
Sprinkle the parmesan on the bread along with rubbing some garlic on it and then grill it
Parmesan won't melt "in a mass" like Gruyere, it's to do with moisture content, but it does melt and works well when stirred into a sauce or grilled.That is a good idea. I did two batches - one grilled bread with olive oil and garlic rubbed in then the soup on top. One with grilled parmesan then the soup on top. The parmesan didn't melt properly and was too strong. I will try @Marmion's method tomorrow; it's closest to my method one (which worked quite well) - or I might just go and get some gruyere!
@Profpointy - like it! I suspect that is how they discovered parmesan in the first place.