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My review
Crostini
1
BPENDILL
"This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!"
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Ingredients
18 m servings 382Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 4457 Ratings
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Most helpful positive review
1/29/2006
Quick! Easy! Yummy! Instead of rolling the bread in the cheese I just placed little piles of it on the bread. It seemed easier and worked okay.
Most helpful critical review
4/8/2007
I make this a little differently now that I've experimented a little bit- I don't dip the bread into the mixture. I brush it on with a pastry brush and only to one side. I also just sprinkle th...
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4/8/2007
I make this a little differently now that I've experimented a little bit- I don't dip the bread into the mixture. I brush it on with a pastry brush and only to one side. I also just sprinkle th...
10/30/2006
This turned out very buttery - too greasy for me. I would recommend brushing the butter mixture on with a brush rather than dipping the bread directly in the butter.
1/29/2006
Quick! Easy! Yummy! Instead of rolling the bread in the cheese I just placed little piles of it on the bread. It seemed easier and worked okay.
12/23/2008
I don't double dip the bread - way too greasy for this old girl. However, great flavor if I don't overdo it!
2/20/2006
Tastes great while being very quick, cheap, and easy to make. I made 24 slices about 3/8" thick from a 2" diameter baguette, and still had about half the butter and oil mixture leftover. Taste...
11/24/2007
Yum, yum, yum!! I made these to serve with the artichoke and sun dried tomato dip, but most of my guests ate these without any dip....they were that good!
2/3/2006
What a wonderful appetizer! My guests said it was "sinful" and I'd have to agree! It has a very decadent flavor. It would also work very well as an accompaniment bread to any Italian dinner.
12/22/2008
This is easy and delicious. I made some with the cheese and some without and both were excellent. I will definitely use this again. Served with Hot Artichoke Spinach Dip.