Parmesan Crostini
serves 2-4
Garlicky, toasted bread is an ideal medium for salty, full-bodied parmesan, but just about any cheese would work here. Is there a simpler, better companion for soup?
6-8 thick slices good-quality bread
1 clove garlic, peeled and halved
1 1/2 cups freshly grated parmesan
2 tablespoons good olive oil
prep: 10 minutes
total: 15 minutes
baking sheet
1. Toast the bread on a baking sheet under a hot broiler until crusty but still a little soft in the center. Rub the garlic clove on the top side of each of the slices.
2. Sprinkle the parmesan over the toast. Put the crostini back under the broiler until it bubbles, about 1 minute. Finish the crostini by drizzling with olive oil.
