We use a rosemary olive oil loaf with kosher salt sprinkled on the top from our local Wegman's, with asiago, gruyere and manchego (and whatever cheese is on hand) with a slight smear of apple butter, cut into quarters and dunk (yes, dunk!) in homemade tomato basil soup. It seems like a cacophony of flavors, but it all works and there are never leftovers.

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