Prep 10 mins
Cook 15 mins
This recipe comes from Ina's book, The Barefoot Contessa Cookbook. She says it was devised to use leftover baguettes and she uses them as crackers for appetizers, on top of soup and as a snack. She suggests that you grate whole parmesan rather than buying the already grated kind.
- 1 baguette
- 59.14 ml olive oil
- 14.79 ml kosher salt
- 9.85 ml ground black pepper
- 59.14 ml grated parmesan cheese
- Preheat the oven to 400 degrees.
- Slice baguette diagonally into 1/4 inch thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices.
- Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. You can use either plain or flavored olive oil such as basil or garlic. The measurements for the salt and pepper in the ingredients are just estimates and you use whatever amount suits you. Sprinkle with the grated parmesan and bake for 15 to 20 minutes until they are browned and crisp. Serve at room temperature.
Simple recipe that is very, very good. Leftovers make good croutons. I only had to bake mine for 10 minutes at 400 degrees....just difference between ovens.
I put these on top of mushroom soup. Very simple, and loved the extra spice of the pepper. I baked mine at 350 for about 20 min. and they were perfect.
Another recipe by Ina that does not disappoint! I used a day old baguette and some Pecorino Romano in place of the parmesan. I did not measure anything, just kind of sprinkled away. The result were crispy little treats that would be good with a dip or just plain on there own as we enjoyed them!