Best Parmesan Toast Recipes

SAVORY PARMESAN FRENCH TOAST

Steps:

• Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute.
• Melt butter in a large skillet over medium heat.
• Dip both sides of each slice of bread in the egg mixture and place in the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a warmed plate and dot with butter to serve.

PARMESAN TOAST

Steps:

• Heat oven to 400 degrees. Cut baguette at a sharp angle into 1 1/2-inch slices. Spread both sides with butter, if desired, and place on a baking sheet.
• Toast in oven until golden brown, 3 to 4 minutes on each side.
• Rub garlic clove on one side of each toast and top with a sprinkling of cheese. Return to oven and toast until cheese is crisp and golden brown, 8 to 10 minutes. Turn heat down to 350 degrees if toast begins to brown too fast. Serve warm or at room temperature.

PARMESAN CHEESE TOAST POINTS

Steps:

• Preheat the oven to 400 F. In a mixing bowl, combine the cheese, parsley, garlic, and mayonnaise together. Mix until incorporated. Season with salt and pepper. Spread 1 tablespoon of the mixture onto each baguette slice. Bake for 6 to 8 minutes or until the croutons are golden brown. Ladle the soup into a shallow bowl. Place the croutons around the bowl. Garnish with parsley.

PARMESAN ONION TOAST

Steps:

• Preheat broiler. Mix all ingredients except toast; Spread on toast.
• Place on baking sheets lined with parchment paper. Broil 4" from source of heat 2-3 minutes or until golden and bubbly.

PARMESAN TOAST

Steps:

• Preheat your grill to medium.
• Lightly spread butter on 1 side of each slice of bread.
• Sprinkle with parmesan.
• Grill bread until just lightly toasted. TOAST ONE SIDE ONLY!
• Serve hot.

KITTENCAL'S PARMESAN GARLIC BREAD OR GARLIC TOAST

Steps:

• Set oven to 375°F.
• ** FOR GARLIC BREAD; cut slices down the length of the bread about 1-inch intervals without cutting all the way through.
• In a bowl, combine the softened butter with garlic, parsley and Parmesan cheese; mix well to combine.
• Spread the butter/garlic mixture between bread slices, and then on the top of the loaf (you may sprinkle more Parmesan cheese on top of the loaf if desired).
• Wrap the bread in heavy-duty foil leaving the top partially uncovered.
• Bake until heated through (about 15 minutes).
• ** FOR GARLIC TOAST; slice the bread into slices, then spread the garlic butter mixture over the top of each slice of bread, then sprinkle more Parmesan cheese over the top of each slice or you can sprinkle shredded cheddar cheese on top in place of the Parmesan.
• Place onto a baking sheet and bake (350 degrees F) until lightly toasted to desired doneness.
• Serve warm.
• TO MAKE AHEAD: Combine all ingredients (except the bread) store covered in refrigerator for up to 3 days or freeze in a covered container ----- this bread can be made without the addition of the Parmesan cheese if desired, but of course it's better with the cheese!

PESTO DIP WITH PARMESAN TOAST

Steps:

• Place baguette slices on greased baking sheets. Broil 4-6 in. from the heat for 1-2 minutes or until toasted. Turn slices over; sprinkle with 1/2 cup cheese. Broil 1 to 1-1/2 minutes longer or until lightly browned., In a small bowl, combine the mayonnaise, pesto, garlic powder and remaining cheese. Serve with toast slices.

PARMESAN FRENCH TOAST WITH PANCETTA AND EGGS

Steps:

• Put a baking sheet in the oven and preheat to 250 degrees F. Whisk 4 eggs, the milk, 1/4 cup cheese, the parsley, 1/2 teaspoon salt and a few grinds of pepper in a baking dish; set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4 to 5 minutes. Drain on paper towels; reserve the drippings in the skillet.
• Heat 1 tablespoon olive oil in another large nonstick skillet over medium heat. Add the bread to the egg mixture and let soak, turning once, about 1 minute. Add 4 of the bread slices to the skillet and sprinkle each with 1 tablespoon cheese. Cook until golden on the bottom, about 2 minutes. Flip, sprinkle each with 1 tablespoon cheese and cook until golden and the cheese on the bottom is crisp, about 2 minutes. Flip again and cook until the cheese melts, about 1 more minute. Transfer to the baking sheet to keep warm and repeat with the remaining bread and cheese.
• Heat the skillet with the pancetta drippings over medium heat. Crack the remaining 4 eggs into the skillet and cook until the whites are set, about 3 minutes. Divide the French toast among plates and top with the fried eggs. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add to the plates. Drizzle with the vinegar and season with pepper.

PESTO & PARMESAN AVOCADO TOAST RECIPE BY TASTY

Steps:

• Spread pesto on toast.
• Top with sliced avocado and shaved parmesan cheese.
• Enjoy!

PARMESAN TOAST POINTS

Steps:

• Cut 1 small sourdough loaf into thin wedges. Arrange wedges on a baking sheet. Sprinkle evenly with shredded Parmesan cheese. Bake at 400º for 5 minutes.

FRITTATA PRIMAVERA WITH PARMESAN TOAST

Steps:

• Wash and cube potatoes without peeling. Heat oil in non-stick skillet. Add potatoes in one layer and saute 5 minutes. Add a little salt and pepper. While potatoes cook, prepare onions, mushrooms, green pepper and 2 crushed garlic cloves. Add to skillet and continue to saute 5 minutes. Whisk egg, egg whites and skim milk together. Tear basil into small pieces and add to egg mixture with a little salt and pepper. Pour into skillet and gently toss vegetables to make sure egg mixture spreads throughout the pan. Turn heat to low and cook 10 minutes. Frittata will be mostly cooked through. Place brad on foil-lined baking tray while the frittat cooks. Spray bread with vegetable oil spray. Spread remaining garlic clove on bread. Take 2 tbsp Parmesan cheese and sprinkle on top of bread. Sprinkle remaining parmesan chees on top of Frittata. Place under broiler for 2 minutes. Remove and place bred under broiler for 1 minute or until cheese melts.

ITALIAN ONION AND BEAN SOUP WITH PARMESAN TOAST

Steps:

• Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with the vegetable stock, bay leaf and dried red chili. Bring to a boil, then immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Discard the chili. Drain, reserving the cooking liquid and bay leaf, and set aside.
• Heat the olive oil over medium heat in a large cast-iron skillet or stove-top safe casserole. When hot, add the onions and garlic and toss until the onions are translucent, about five minutes. Turn down the heat a little and sprinkle on the sea salt and brown sugar. Cook, stirring frequently, until the onions are golden-brown and slightly caramelized, about half an hour.
• Pour in the white wine and 2 1/2 cups of the reserved cooking liquid from the beans. Add the bay leaf, and bring to a simmer. If you have a Parmesan rind, add this to the soup as well. Cook for 20 minutes. Now add the beans and red wine, and simmer gently for five more minutes. Remove from heat and discard the bay leaf and Parmesan rind if using.
• Pre-heat the oven broiler. Toss the arugula leaves into the soup. Lay slices of bread over the soup, sprinkle the bread with Parmesan cheese, and drizzle olive oil over the bread and cheese. Generously dust the bread and soup with plenty of fresh ground black pepper.
• Place the skillet or casserole under the broiler to toast the bread and melt the cheese. Carry hot to the table and ladle soup and bread into warm bowls. Serves two to four.

SLICED SHELL STEAK ON PARMESAN TOAST WITH SHALLOT AND SOUR CREAM SAUCE

Steps:

• Toast the bread slices on a rack in a preheated 350°F. oven until they are golden, sprinkle one side of each toast with the Parmesan, and broil the toast under a heated broiler about 4 inches from the heat for 1 minute, or until the cheese is bubbly.
• In a skillet heat the butter over moderately low heat until the foam subsides and in it cook the shallots, stirring, until they are softened. Remove the skillet from the heat, whisk in the sour cream, the Worcestershire sauce, the Tabasco, and salt and pepper to taste, and keep the sauce warm, covered.
• Broil the steak on the rack of a broiler pan, brushed with the oil, under the preheated broiler about 8 inches from the heat, turning it once, for 7 minutes on each side, or until it is medium-rare, transfer it to a carving board, and let it stand for 1 minute. Slice the steak, reserving any juices, and divide it between the toasts, arranging it in overlapping slices. Nap the steak with the reserved juices and serve it with the sauce.

SOFT PARMESAN CHEESE TOAST

Steps:

• 1. Preheat a flat griddle or pan on medium heat. (If you're stove is gas, just over medium flame.)
• 2. Mix butter, diced garlic, and 1/8 cup of Parmesan cheese together. Spread on bread slices.
• 3. Sprinkle remaining Parmesan cheese divided among bread slices.
• 4. Spray griddle with non-stick spray (preferably olive oil) just before you toast the bread. Drop each piece of bread, face down, onto griddle. Wait approximately 45 seconds to 1 1/2 minutes and flip over only long enough to verify that the bread/Parmesan is toasted. Take off griddle. Do not toast the back of the bread as only toasting one side is what keeps it soft and crispy.

PARMESAN TOAST

Steps:

• butter bread (white, whole wheat, rye)or buns.
• sprinkle with amount of parmesan cheese you wish to have covering bread.
• add parsley.
• Bake (toast) in 350 degree oven til toasted to your liking!
• Cooking time is just an estimate -- choose your own liking.

TWO TOMATOES AND PARMESAN FRENCH TOAST

Steps:

• Cut the bread in 2-inch wide pieces. In a large mixing bowl, whisk together the eggs, milk, herbs, 1/4 teaspoon of the salt, and the pepper. Add the bread, toss to coat, and let stand for 10 minutes, stirring gently every now and then to ensure even coating.
• In the meantime, core the tomatoes and slice them horizontally in 1/3-inch slices. Let stand in a colander to drain for 5 minutes. Cut the sun-dried tomato halves in bite-size pieces.
• Preheat the oven to 400 degrees F and grease a large baking dish with 1 teaspoon olive oil. Arrange the tomato slices over the bottom of the dish, reserving nine of the most attractive for the top. Sprinkle with the remaining 1/4 teaspoon salt, drizzle with a little olive oil, and top with the garlic and sun-dried tomatoes.
• Arrange the bread over the tomatoes, pour the remaining egg mixture over the dish, top with the reserved tomato slices, and sprinkle with cheese. (This can be prepared up to 8 hours ahead, covered tightly and refrigerated).
• Bake for 20-25 minutes, until heated through. Switch to broiler setting and broil for 5 minutes, keeping an eye on the dish, until the cheese is golden and the bread is crisp at the edges. Serve with a salad of mixed greens.

PARMESAN TOAST

Steps:

• Combine all. Spread on bread slices. Bake at 400 for 6-8 minutes.