• 1 baguette, sliced into 1/2-inch slices
  • 3 Tbsp J. Olive Co. EVOO plus more to drizzle
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 large clove garlic, cut in half
  • 1 large clove garlic, cut in half
  • 1/2 cup grated mozzarella
  • 1/2 cup grated, aged Fontina
  • 2 Tbsp basil chiffonade



  1. Preheat oven to 400ºF
  2. Place the sliced baguette in a large bowl and toss with 3 Tbsp of J. Olive Co. EVOO and the salt and pepper.
  3. Rub each slice of bread with the cut side of the garlic.
  4. Transfer the bread to a baking sheet lined with parchment paper. Top each slice with 1 Tbsp of mozzarella and 1 Tbsp of Fontina.
  5. Bake for 8 to 10 minutes or until the cheese is melted, bubbly and golden brown.
  6. Transfer the toasts to a platter, sprinkle with the basil chiffonade and drizzle with a little bit of olive oil.
  7. Serve with tomato soup.