I love the word crostini because it makes me think of something cute and small and crusty. And that’s exactly what it is. Cute, small, crusty… and in the case of this Buttered Parmesan Crostini, it’s also cheesy and gooey.
There came a time when I had a bowl of Herbed Potato Leek Soup, and I wasn’t full. I was still starving. I could feel the soup swirling around in my belly. It was nice and warm and soothing, but I still needed something solid. That’s when I decided I needed some cheesy bread.
When I think of cheesy bread, I think of garlic bread smothered in melted yellow cheddar cheese that gets oil on your chin when you take a big bite. I thought I’d try something a little more sophisticated, so I did some experimenting and came up with this parmesan crostini.
This recipe makes a small portion, so you can make it alongside a pasta or soup dish for two. I did just that, and saved the rest of my baguette to make sandwiches the next day. If you have guests, you can definitely double or triple this recipe and serve it as an appetizer. Or hoard the entire batch and feed them all gummy worms.
Speaking of which, I just remembered I still have some Halloween candy in the pantry. See ya!
- ⅓ french baguette, cut into six ½-inch slices
- ¼ cup freshly grated parmesan
- 2 tbsp unsalted butter, room temperature
- 1 tbsp finely chopped green onions, green parts only
- Preheat oven to 400 degrees.
- Combine parmesan, butter, and onions in a small bowl. Spread evenly on each slice of bread. Place on baking sheet and on center rack of oven. Toast for 10 minutes, or until edges of bread are crispy and cheese is melted. Remove and serve.
This crostini goes great with soup and salad!