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Active Time
20 min
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Total Time
30 min
These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.
Ingredients
Makes 24 hors d'Oeuvres
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Arrange bread slices in 1 layer on a large baking sheet and brush tops with 3 tablespoons oil.
Step 3
Stir together remaining tablespoon oil, cheese, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle each slice with about 1 teaspoon cheese mixture, mounding it slightly.
Step 4
Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm.
Cheese mixture can be made 1 day ahead and chilled.
Leave a Review
评论(17)
Back to TopIt was ok. Simple to do but nothing to rave about in my opinion but my guests did eat them
Sara317
12/25/2013
Ha! Okay I'll tell you what "cook" : you serve yours without toasting it (COOKING IT) first and see how that goes over. ( that's a 4 fork--- iPad ap is stuck!)
missnewengland
Cooperstown NY
11/6/2013
Very good, but this is assembling, not cooking.
Anonymous
miami
6/10/2013
Just the right thing to have with Chili. I will be fixing this overand over
Dukesmom
New Hope AL
6/10/2013
All I can say is DELICIOUS!!!!!!We had it with pizza and it is a keeper!
slowcooker71
12/8/2011
A great and easy appetizer!
Priyabsharma
D.C.
6/15/2011
I thought these were good, but they were a little bland for me. I didn't have any the right cheese so I substituted parmesan, maybe that was why? I would probably add a little more garlic as well
Anonymous
vermont
2/23/2011
Excellent! Perfect to serve with a hearty soup, but also a great appetizer. Will definitely make over and over again!
Anonymous
canton ma
2/19/2011
So easy to make and so delicious. It's ideal with cocktails as the recipe introduction says. I reviewed this recipe on my own blog, Recipes That Worked by Mandy Higgins.
cookingblogger
1/3/2011
This was quite good. I cut the baguette in 6" lengths, removed the bottom side to open it up and then topped it. This way it was a bread side to the meal instead of a d'Oeuvres. It was well received by all.
caC4S
Redding, CA
12/27/2010
This quick and very easy recipe is ALWAYS a hit anytime I'm entertaining- even with the kids. The fresh parsley makes it look fancier than it really is- a no brainer!
my2sheps
CA
1/2/2010
This flew off the platter. It was easy to make and oh so tasty!
MadamelaChef
France
12/25/2009
These were easy to make - i followed the recipe as is and they were delicious. i made these for thanksgiving this year and there were none left!
Anonymous
brooklyn, NY
12/23/2009
I too did these as part of Thanksgiving appeitizers. I had some Cacioricotta, so used that along with Parmiggiano Reggiano, and forgot the parsley! They were still pretty popular.
skinnyboy
NY, now in Chester, UK
12/8/2009
Made these as an appetizer for Thanksgiving and they were gone in minutes! I used homemade ciabatta bread instead of baguette.
afkohler
Sacramento, CA
11/29/2009
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