- 8
- 20 mins
Ingredients
- FOR THE GREMOLATA, COMBINE:
- 2 2Tbsp. grated Parmesan
- 1 1Tbsp. each minced lemon zest and fresh thyme
- 1 1tsp. minced garlic
- 1 ⁄2 1/2tsp. each kosher salt and black pepper
- 1 ⁄4 1/4tsp. red pepper flakes
- FOR THE CROSTINI, BRUSH:
- 16 16slices Italian baguette, 1/2-inch thick
- 2 2Tbsp. olive oil
- 16 16thin slices fontina cheese (8 oz.)
Preparation
Step 1
FOR THE GREMOLATA, COMBINE:
2 2Tbsp. grated Parmesan
1 1Tbsp. each minced lemon zest and fresh thyme
1 1tsp. minced garlic
1⁄2 1/2tsp. each kosher salt and black pepper
1⁄4 1/4tsp. red pepper flakes
FOR THE CROSTINI, BRUSH:
16 16slices Italian baguette, ½-inch thick
2 2Tbsp. olive oil
16 16thin slices fontina cheese (8 oz.)
Preheat broiler with rack 6 inches from element. Line a baking sheet with foil.
For the gremolata, combine Parmesan, zest, thyme, garlic, salt, black pepper, and pepper flakes in a small bowl; set aside.
For the crostini, brush bread on one side with oil. Arrange slices on prepared baking sheet, oil side up; broil until lightly toasted, 1–2 minutes.
Top each crostini with 1 slice of cheese. Divide gremolata mixture among crostini; broil until cheese melts, 1–2 minutes more.
Nutrition Information
Per serving: 257 cal; 14g total fat (6g sat); 34mg chol; 600mg sodium; 21g carb; 1g fiber; 11g protein