Tomato Soup Shooters With Mini-Grilled Cheese Croutons

Makes 18 (2-ounce) soup shooters

• 2 cans (18.7 ounces each) of tomato bisque
• 4 slices of sourdough bread
• 2 tablespoons softened butter
• 4 slices (1 ounce each) of aged cheddar cheese

1. Heat soup. While soup is heating, make grilled cheese sandwiches.
2. Butter one side of the bread slices. On the unbuttered side of half the slices, place two cheese slices. Top with the other slices of bread, buttered side up.
3. Heat a large sauté pan. When hot, add the sandwiches. When toasted on one side, turn to toast the other side.
4. Remove sandwiches. Cut off the crust, then cut sandwiches into 18 1½-inch squares. Place a decorative toothpick through the sandwiches.
5. Pour the soup into 18 heatproof 2-ounce appetizer-size glasses or small cups. Place the cheese sandwich skewer on top of the rim.

Recipe is from Chef Terri Milligan.