Meanwhile, we put our three slices of baguette, which will fit in our 6-ounce ramekins, into the toaster oven and toast lightly.
We have already grated our asiago cheese with our box grater and the parmigiano with our fine grater. We mix these together in a bowl.
We divide our hot soup between three ramekins, put a piece of toasted baguette on top of each, and then divide up the cheese mixture. We put the three ramekins on a cookie sheet and put under the broiler for a few minutes until the cheese is melted and bubbling.
We are careful to remove each ramekin to a serving plate with tongs and a pot holder, and top with some of the chives.