Parmesan Crostini
I created these Parmesan Crostini to be dipped into my Baked Egg Cups, but I've made them quite often to serve with salads and to top off soups. They're a great accompaniment to a cheese platter, and a party favorite when served as a base to build beautiful appetizers.
I prepare a large bag full of these crostini when my family is headed to the beach. It's my secret timesaver. I add crostini to a quick dish and everyone’s hunger is curbed, which means more time on the beach!! Serve with a cheese platter, hummus, or tomato/basil bruschetta. Whip up a quick breakfast, too. Serve crostini as a base for avo toast, an over-easy egg, or smoked salmon and cream cheese. They're delicious prepared with Udi's gluten free French baguettes, too!
Parmesan Crostini
Servings: 16-20 crostini
1 baguette, ¼-inch slices
3 Tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/3 cup fresh grated parmesan cheese
1 teaspoon parsley, finely chopped
1. Preheat oven to 425°F.
2. Lightly brush each side of bread with olive oil and arrange in a single layer on a baking sheet. Season with salt and pepper and bake until the slices are golden brown, 8-12 minutes.
3. In a small bowl, combine cheese and parsley. When the crostini are cool enough to handle, 2-3 minutes, dust each slice with the parmesan mixture and place on a cooling rack.
