NORDSTROMS PARMESAN-GARLIC CROSTINI

By JJCR

SERVED WITH THEIR TOMATO BASIL SOUP

Ingredients

• 1 CUP ( 2 STICKS) UNSALTED BUTTER, AT ROOM TEMPERATURE
• 1 CUP (4 OZ.) FRESHLY GRATED PARMIGIANO-REGGIANO CHEESE
• 1 1/2 TEA KOSHER SALT (TOO MUCH SALT)
• 1 1/4 TEA. GRANULATED GARLIC(NOT GARLIC POWDER) NOT SO MUCH GARLIC
• 2 TAB. FINELY CHOPPED FRESH FLAT LEAF PARSLEY
• 1 BAGUETTE, CUT ON A SHARP DIAGONAL INTO 3/8 INCH THICK SLICES, EA. ABOUT 5 1/2 IN. LONG.

Preparation

Step 1

1. POSITION A RACK IN THE TOP THIRD OF THE OVEN AND PREHEAT THE OVEN TO 350.

2 MASH THE BUTTER, CHEESE, SALT AND GRANULATED GARLIC TOGETHER IN A MEDIUM BOWL WITH A RUBBER SPATULA UNTIL COMBINED. STIR IN THE PARLEY.

3. USING A FLEXIBLE METAL SPATULA, SPREAD EACH SLICE OF BREAD WITH A GENEROUS 2 TEA. OF THE BUTTER MIXTURE IN AN EVEN LAYER WITHOUT ANY BALD SPOT. DO NOT SKIMP. ARRANGE THE CROSTINI, SPACED CLOSELY BUT NOT TOUCHING, ON A BAKING SHEET. (THE UNBAKE CROSTINI CAN BE PREPARED UP TO 3 HOURS AHEAD COVERED WITH PARCHMENT PAPER, AND STORED AT ROOM TEMP. DO NOT REFRIGERATE)

4.BAKE UNCOVERED, UNTIL GOLDED BROWN, 10-12 MIN. SERVE WARM.