These are a bit different in concept than your average tossed salad crouton. In this case I wanted something crispy and crunchy, with a nice nuttiness from caramelized cheese, but that's about all.

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

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  • Arrange baguette slices in a single layer on the baking sheet. Lightly brush olive oil on each slice. Bake in the preheated oven until bread starts to crisp, about 12 minutes. Remove from oven.

  • Sprinkle half of the grated Parmigiano-Reggiano cheese over slices and return to oven; bake for 5 minutes. Remove from oven.

  • Turn each slice over and sprinkle with remaining Parmigiano-Reggiano cheese. Return to oven and bake until crisp, 5 to 10 minutes.

Nutrition Facts

301 calories; protein 11.8g 24% DV; carbohydrates 32.5g 11% DV; fat 13.9g 21% DV; cholesterol 11.7mg 4% DV; sodium 572.4mg 23% DV. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 4 stars
06/04/2012
These are really crispy! I wish I had watched the video before I made them - the recipe calls for the bread to be sliced 1/2" thick - in the video Chef John says 1/4" thick. Does it really make a difference? I think so, these are so crisp that the thick bread is difficult to bite through. Thinner slices of bread would definitely work better. Read More
(38)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/04/2012
These are really crispy! I wish I had watched the video before I made them - the recipe calls for the bread to be sliced 1/2" thick - in the video Chef John says 1/4" thick. Does it really make a difference? I think so, these are so crisp that the thick bread is difficult to bite through. Thinner slices of bread would definitely work better. Read More
(38)
Rating: 5 stars
11/28/2012
These are excellent & SO simple! Of course I knew I'd love them - they're from Chef John! Had them with "beans n' greens" the other night and am making them again tonight to have with a plain salad (these will be the star!!) GENIUS putting the cheese on both sides...Thanks again Chef!! Read More
(14)
Rating: 5 stars
11/20/2012
Awesome with beans and greens! Read More
(4)
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Rating: 5 stars
01/01/2014
I printed 10 recipes for various garlic-type breads to serve with our Italian dinner last night. My husband picked this one and we both loved how wonderful these Parma Crisps were. We look forward to making these again and again. I did take Baking Nana's recommendation to slice them to 1/4" thickness instead of 1/2" and that was a good call. Read More
(3)
Rating: 4 stars
01/26/2015
I add Italian herbs in with the olive oil and then top with a bit of coarsely ground sea salt and pepper. Magnificent! Read More
(3)
Rating: 5 stars
12/10/2018
Awesome went great with some homemade Minestrone soup. Read More
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Rating: 4 stars
08/23/2016
These were good but I cheated and used butter instead of olive oil. Next time I would not put cheese on both sides as it just fell off. Prefer Parmesan Garlic Bread on this site. Read More
Rating: 5 stars
05/20/2016
This recipe was so easy to make and oh soooooo delicious! My family really enjoyed the crispy texture of the bread and there are so many toppings to make this recipe a hit. Read More
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