- 24
- 12 mins
- 20 mins
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
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.