Homemade crispy and thin cheesy toasts baked with parmesan make a great appetizer and are perfect as croutons in salads and soups.
Servings 40 toasts
- ½ pound (250 g) day old bread (preferable a baguette)
- Extra Virgin Olive Oil for brushing
- ½ cup Grated Parmesan Cheese
- Freshly ground black pepper
Preheat oven at 300 F (150 C) and line a baking tray with aluminum foil. Grease it a bit with olive oil.
Slice the baguette in very thin slices (⅛ of an inch or ¼ of a cm).
Spread the slices on the pan and brush both sides with olive oil.
Sprinkle toasts with Parmesan cheese.
Bake for 20-25 minutes until golden and crispy.
Remove from oven and sprinkle ground black pepper.
Let them cool. Serve warm or at room temperature.
To store: Cool completely and store in air proof container for up to 10 days.
- Rub some garlic on each bread slice to give a hint of garlic flavor.
- Mix the olive oil with some dry herbs such as oregano or thyme before brushing on the bread.
- You can sprinkle with red pepper flakes.