This is a gorgeous way to serve a baguette that is crispy and flavorful—it’s ideal for entertaining!
| Prep Time: | 10 mins |
| Cook Time: | 8 mins |
| Total Time: | 18 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 French baguette, cut into diagonal 1/2 inch slices
- ¼ cup olive oil
- ¼ cup butter or margarine
- 2 cloves garlic, minced
- salt and pepper to taste
- ¼ cup grated Parmesan cheese
Instructions
- Set the oven to broil at 425 degrees F (220 degrees C).
- In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
- Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
- Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 7 g |
| Sodium | 598 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
12.24.21 This was good, but I’m not convinced that it needs to be dipped in butter on both sides. Next time I make this, I’ll try brushing the butter mixture only on one side, which I hope will make this a bit more nutrition friendly. Not complaining, though, it was all eaten as a Christmas Eve appetizer along with Super Easy Artichoke Dip, also on this site.
These were wonderful and so simple to make! I cut up our favorite gluten free bread into small pieces, and they were delicious! Thank you so much.
Followed recipe exactly except I used a pastry brush to brush on the butter mixture only on one side. Tasted awesome! Had to stop myself from eating them all before my guests arrived.
Made as directed in the recipe for the second time. Both times came out delicious! Depending on your level of doneness, just keep the toast in the broiler longer. I used grated cheese the second time, and first time was with a mixture of grated and shredded. With the shredded mixture, there was a little more flavor with the crisp cheese that bubbled off the sides. Overall- a winner!
This was delicious and crazy easy. We’ll use this one over and over 🙂
Easy and Excellent!! Will make again . . . and again . . . and again!!
Yum
I had always baked my crostini but felt like I should warn guests not to break a tooth! I tried this recipe and now my crostini is beautiful golden and tender. But I agree with another reviewer; I brush the mixture on with a pastry brush. Also, don’t take your eye off of them when they’re in the oven.
My broiler doesn’t go down to 425 so I had to bake for 6 minutes in 450. Do NOT go longer it will burn ! I also added two tsps of Italian herbs to the butter, olive oil and garlic because I mostly use my crostini with caprese salad and Italian soft cheeses. I used gf baguette but that didn’t seem to affect the outcome or taste,
This is a great fast way to make crostini. I usually bake them with olive oil, salt and pepper. Then after baking, douse them with more olive oil and rub the garlic cloves over top. But this way was a lot easier. These did take longer than 8 minutes to bake and get crispy and I also just dusted them with the parmesan once removing from the oven. Overall it was a very easy way to make them and I served with spinach artichoke dip. Thank You!
I didn’t put any cheese or garlic on it because I was pairing it with a spicy crab dip. Just brushed the tops with the olive oil, butter, a brief shake of seasoning salt and fresh cracked pepper. I actually saw people taking a few extra of these by themselves to munch on. So, maybe half the dip was gone and all of these pups. Should have made more.
These were quick, easy and a big hit at Christmas. I added some flavor to the butter with rosemary from my garden.
C’est tres bien
Easy and Delicious!
So bad, but oh so good! And they travel well and stay crispy.
These turned out too saturated in the butter/oil even with only dipping one side. My next batch I will follow other recommendations and use a brush to apply the butter. Flavor was good however. I broiled for 4 minutes and all were golden brown.
Love these served with a thin slice of provolone cheese topped with broccoli rabe!
Very nice flavor. The only problem is they are greasy! Next time I will brush on the butter/oil mix instead of dipping.
This was super easy. I made it at the last minute to use up some bread that was getting stale. I liked that it used only basics that everyone has in their kitchen anyway, except maybe the baguette. I will make this many times, I am sure.
good recipe but cut the cooking time in half or broil on low.
Delicious! Like other reviewers, I brushed the butter/oil mixture on, and only on one side. The only other thing I did differently is that I smashed the garlic cloves and removed them after the butter melted. That way we got the essence of the garlic without it being too overpowering. Simple & yummy!