This goes great with a soup or salad dish. It dresses up the meal and each stage is quick and can be done with one hand. If you cook for three minutes and then aren’t able to cook the second time right after, the bread turns out delicious anyway. This is another forgiving recipe. I usually eyeball (rather than measure) ingredients and then mix, start the oven, and play with baby. I get to the next steps whenever I have a free hand and a few minutes. 

A Stone Soup Recipe


  • 4 pieces of bread (rustic bread if you have it)
  • Butter
  • 1 TB mayo
  • 1 T mustard
  • 2 cups cheese (cheddar is great for this)


  • Preheat oven to 480 degrees
  • Put bread on a cookie tray (I use a layer of tin foil for easy clean up)
  • Place pats of butter on bread and put in the oven for 3 minutes
  • Mix cheese, mustard and mayo
  • Spread cheese on bread and put in oven for 5 minutes


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