International Cheese Melt(It'S Worth Yelling About)

• 2 oz. sharp Cheddar cheese
• 2 oz. Swiss cheese (Emmentaler or Gruyere)
• 1 oz. grated Parmesan or Romano
• 1 clove garlic, crushed
• 1 Tbsp. dried basil, crushed between fingers
• 3 Tbsp. lemon juice (yes, bottled is fine)
• assorted raw veggies (broccoli, cauliflower and carrot is good)
• a large baguette (whole-wheat is best!), sliced into 1 1/2-inch chunks (slice diagonally for prettiness; 1 baguette per 2 people, unless you're really hungry)

1. Combine cheeses, garlic and basil in 6-inch cast-iron frypan or heavy ovenproof casserole. (You can use a larger pan or casserole for several people, individual servings are really necessary for this.)
2. Pop into a 350u0b0 oven until cheese has melted smoothly.
3. Toss the bread slices onto the rack along with the pan of cheese.
4. Toast for 1 minute on each side.

cheddar cheese, swiss cheese, romano, clove garlic, basil, lemon juice, broccoli, baguette

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807892 (may not work)