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.
Original recipe makes 6 servings
1 French baguette, cut into diagonal 1/2 inch slices
1/4 cup olive oil
1 cup finely grated Parmigiano-Reggiano cheese
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- 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.
Calories: 301 kcal
Carbohydrates: 32.5 g
Cholesterol: 12 mg
Fat: 13.9 g
Fiber: 1.4 g
Protein: 11.8 g
Sodium: 572 mg