Garlic and Cheese Crostini | Full Fork Ahead

By bnpolley

Ingredients

• 24 (1/3-inch-thick) baguette slices
• 1/4 cup olive oil, divided
• 3/4 cup finely grated Pecorino Romano (preferably imported)
• 5 large garlic cloves, minced
• Kosher salt
• 2 tablespoons finely chopped flat-leaf parsley

Details

Servings 24
Preparation time 12mins
Cooking time 20mins
Adapted from fullforkahead.com

Preparation

Step 1

Preheat oven to 350°F with rack in middle.

Arrange bread slices in 1 layer on a large baking sheet. Using about 3 tablespoons oil, brush tops of the bread slices.

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.

Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm.

Notes:

We didn’t think these needed extra salt for garnishing, but if you think you might I suggest trying it on one or two pieces to see if you like the extra salt.

Remember to keep a close eye on the crostini if you run it under your broiler. I know ours tends to burn quickly.

If you can’t get pecorino romano cheese, a good substitute might be freshly grated Parmesan (aka Parmigiano Reggiano), possibly even Asiago, although I’ve never grated the latter.