Total Time
Prep 10 mins
Cook 5 mins

This is a recipe I learned from a group of Italian women from the Tuscany region of Italy. They teach cooking classes under the name "Tutti-a-Tavola". This is one of my favorite appetizers to make on the run and is always a hit with guests. You can make up the cheese spread ahead of time and will keep for a couple of days in the refrigerator. Try to find a french baguette that is crispy on the outside and soft on the inside.


  1. Preheat oven to 400.
  2. Mix cheeses and add marjoram. Salt and pepper to taste.
  3. Slice baguette in thin (about 1/2 inch) slices.
  4. Spread cheese mixture on slices.
  5. Place prepared slices on a baking sheet and put sheet into preheated oven.
  6. Bake for a few minutes until hot an bubbly. Watch closely--don't let the bread get too brown.
  7. Bon Appétit!
Most Helpful

mascarpone <3 :)

Mousine December 10, 2014

WONDERFUL -- in capitals (because they are delicious and SO easy to make). I used fresh marjoram -- not sure how much, but enough to make sure it shined through in the cheese spread. I put some together and froze them. I'm anxious to see how they bake up. Five more stars if they come out as great as the "fresh" ones. This is a wonderful appetizer and one that I will be making many times over.

Bobbie January 11, 2009

Absolutely fabulous! A great recipe that I whipped up easily for lunch today......I seved this with soup and used a sliced French boule loaf instead of baguette. I reduced the quantities for the two of us and loved the addition of the parmesan to the mascarpone cheese spread - I also garnished the plate of crostini with flowering oregano. Made for PAC 2008 Autumn and Oregano Herb of the Month in the Gardening Forum. Merci encore! FT:-)

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