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.