Recipe by Louis Pujol
a variation of garlic bread with cheese. perfect for garnishing your favorite soup or salad. *variation tip: to make sun-dried tomato croûtes, replace the cheese with 3 tablespoons of Sun-Dried Tomato Pesto and omit oil. Spread the slives evenly with the pesto and bake as directed. You can search for Sun-Dried Tomato Pesto and i will have a recipe for you.*
- 24 thin slices French baguettes or 24 sourdough baguettes
- 1⁄4 cup olive oil
- 1⁄3 cup of freshly grated parmesan cheese, sonoma jack, and or pecorino romano cheese
Directions See How It's Made
- Preheat the oven to 375 degrees F (190 degrees C) . Place the bread slices on a baking sheet and toast for 5 minutes.
- Brush each toast on one side with the oil. Place the grated cheese on a flat plate and pressed the oiled side of each slice into the cheese to coat it evenly. Return the toasts to the baking sheet and bake for 5-7 minutes, or until cheese is melted but not brown.