Best Parmesan Toasts Recipes

QUICK PARMESAN TOASTS

Steps:

• 1. Slice the baguette into thin circles. Spread melted butter (or olive oil) on one side of each slice and toast in a 350 degree oven until golden brown.
• 2. While the bread is toasting. Combine the Parmesan, mayonnaise and scallion tops.
• 3. Spread mayo mixture on the toast rounds.
• 4. Pop back into the oven for 10-15 minutes until brown and bubbly.
• 5. Enjoy!

SPINACH BAKED EGGS WITH PARMESAN & TOMATO TOASTS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Wash the spinach and trim off any thick stalks. Put into a large pan, then cook, covered, until the spinach is wilted, about 2-3 mins. Drain well, pressing out all excess water, then return to the pan with about a quarter of the butter, stirring until the spinach is glistening.
• Heat grill to high. Divide the spinach between 4 buttered ramekins, then break an egg into each. Season with salt and pepper, then top with a slice of butter. Bake for 10-12 mins, until the eggs are just set. Meanwhile, grill the bread on one side until crisp, then spread the untoasted side with the remaining butter and grill again until crisp. Serve the eggs with the toast on the side.

TOMATO EGGPLANT SPREAD AND PARMESAN TOASTS

Steps:

• Make Parmesan toasts:
• Preheat oven to 325° F.
• On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with oil. Toast slices in middle of oven 15 minutes and turn over. Sprinkle slices with Parmesan and toast 15 minutes, or until golden. Transfer toasts to a rack and cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
• In a large heavy skillet toast pine nuts in 3 tablespoons oil over moderate heat until golden and with a slotted spoon transfer to a small bowl. In oil remaining in skillet sauté eggplant, onion, minced garlic, and salt to taste over moderately high heat, stirring, until eggplant begins to brown. Cook mixture, covered, over moderate heat, stirring occasionally, until eggplant is tender, about 10 minutes, and transfer to a bowl. Cool mixture.
• Into eggplant mixture stir garlic paste, tomatoes, basil, parsley, lemon juice, sugar, remaining 3 tablespoons oil, and salt and pepper to taste. Spread may be made 2 days ahead and chilled, covered. Keep toasted pine nuts in a sealable plastic bag at room temperature. Bring spread to room temperature before serving.
• Just before serving, stir pine nuts into spread. Serve spread with toasts.

PARMESAN-BLUE CHEESE TOASTS WITH GREEN ONIONS

Steps:

• Combine mayonnaise, garlic, ground pepper, and cayenne pepper in medium bowl and whisk to blend. Mix in cheeses; season with salt. (Can be made 2 days ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Brush 1 side of each bread slice with oil. Place oiled side down on large rimmed baking sheet. Bake bread slices until almost golden, about 5 minutes. Spread 1 generous tablespoon cheese mixture on each bread slice on sheet. Bake until cheese topping starts to bubble and toasts are golden at edges, about 10 minutes.
• Transfer toasts to large platter. Sprinkle with chopped green onions and serve warm.

10-MINUTE TUSCAN TOMATO SOUP WITH PARMESAN TOASTS

Steps:

• Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth.
• Pour into medium saucepan along with the broth.
• Stirring often, bring to a simmer over medium-high heat.
• Remove from heat; stir in basil.
• Spoon into bowls; grind pepper on top.
• For Parmesan toasts, heat broiler.
• Line a baking sheet with foil.
• Place 12 thin slices bread on foil; sprinkle each slice with 1 t grated Parmesan cheese.
• Broil 2-3 minutes until lightly toasted.

PARMESAN TOASTS

Steps:

• Preheat oven to 350°F. Slice baguette on sharp diagonal to make about twenty 6- to 7-inch-long, 1/4-inch-thick slices. Melt butter with oil and garlic in small saucepan over medium heat. Remove from heat. Brush butter mixture over both sides of bread slices. Arrange bread in single layer on 2 baking sheets. Sprinkle cheese over bread. Sprinkle with salt and pepper. Bake until bread is crisp, about 13 minutes. (Can be made 1 day ahead. Store airtight at room temperature. Rewarm in 350°F oven 3 minutes.)

CRISPY PARMESAN APPETIZER TOASTS

Steps:

• Heat oven to 350ºF.
• Whisk mayo, seasoning and lemon juice in medium bowl until blended; stir in cheese.
• Spread onto bread wedges; place in single layer on baking sheet.
• Bake 12 to 15 min. or until golden brown. Serve warm.

STEAK SERVED ON PARMESAN TOASTS WITH SOUR CREAM/ONION/GARLIC SAU

Steps:

• Preheat oven broiler.
• In a skillet, melt butter over moderately low heat and cook the green onions and garlic until they are soft.
• Remove skillet from the heat and whisk in the sour cream, Worcestershire sauce, red hot sauce or jalapeno hot sauce.
• Taste and adjust seasoning, adding salt and pepper.
• Cover and keep warm.
• Grill steaks to the desired degree of doneness.
• While the steaks are grilling, prepare the toasts.
• Sprinkle each slice of toast with Parmesan cheese and broil for about 1 minute, until cheese is bubbly.
• When steaks are done, transfer to a carving plater and allow to rest for about 1 minute.
• Slice the steaks, reserving the juice.
• Add the juice to the sour cream/onion/garlic sauce and stir.
• To Serve:.
• Place the Parmesan toast on the plates.
• Arrange the steak slices on top of the toast in overlapping slices and then the remaining slices around the toast.
• Put some of the sauce over the steaks and serve.

EASY SPICY PARMESAN TOASTS

Steps:

• Set oven to 375 degrees (oven rack to second-lowest position).
• Prepare a one or two large baking sheets.
• Slice the baguette into 1/4-inch slices and arrange in a single layer on baking sheet/s.
• brush one side with olive oil and sprinkle with salt.
• Bake for 8-10 minutes.
• Toss the cheese with the cayenne pepper.
• Remove the toasts from oven and sprinkle with the cheese/cayenne mixture.
• Place back into the oven and bake for 6-8 minutes more, until the cheese melts and the toasts are golden.
• Cool completely.

WARM SPINACH SALAD WITH PARMESAN TOASTS

Steps:

• Combine spinach and radicchio in large bowl. Bring oil, vinegar, wine and shallot to simmer in large saucepan. Season with salt and pepper. Immediately pour dressing over salad. Cover with foil and let stand 5 minutes. Toss salad to coat. Divide among plates. Sprinkle with nuts and serve with warm toasts.

MINESTRONE WITH BORLOTTI BEANS AND PARMESAN GARLIC TOASTS

Steps:

• In a 4-quart heavy saucepan cook onion in oil over moderate heat, stirring occasionally, until pale golden. Add carrots and cauliflower and cook, stirring occasionally, 3 minutes. Add zucchini and cook, stirring occasionally, 3 minutes. Stir in beans, broth, and water and simmer until vegetables are just tender, about 30 minutes. Stir in tomatoes with juice and simmer, stirring occasionally, until soup is thickened, about 30 minutes. Season soup with salt and pepper.
• Make toasts:
• Preheat oven to 375°F.
• On a baking sheet toast bread lightly in middle of oven. While bread is hot rub top of each toast with garlic and sprinkle with Parmesan. Bake toasts until Parmesan is melted, about 5 minutes.
• Serve minestrone with toasts.

SPICY PARMESAN TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Arrange baguette slices in 1 layer on a baking sheet. Brush 1 side of each slice with oil and sprinkle with salt. Bake 10 minutes. Toss cheese with cayenne and sprinkle over each slice. Bake until cheese is melted and toasts are golden and crisp, 6 to 8 minutes more. Cool completely.

PARMESAN-BLUE CHEESE TOASTS WITH GREEN ONIONS

Steps:

• Combine mayonnaise, garlic, ground pepper, and cayenne pepper in medium bowl and whisk to blend. Mix in cheeses, season with salt. (Can be made 2 days ahead. Cover and refrigerate.) Preheat oven to 400 degrees. Brush 1 side of each bread slice with oil. Place oiled side down on large rimmed baking sheet. Bake bread slices until almost golden, about 5 minutes. Spread 1 generous tablespoon cheese mixture on each bread slice on sheet. Bake until cheese topping starts to bubble and toasts are golden at edges, about 10 minutes. Transfer toasts to large platter. Sprinkle with chopped green onions and serve warm. Makes 28

PARMESAN TOASTS

Steps:

• Preheat oven to 400°F. Arrange bread on baking sheet. Rub bread with garlic; drizzle with oil. Sprinkle cheese over. Sprinkle with fleur de sel. Bake until edges are lightly browned, about 12 minutes.

PARMESAN TOASTS WITH PROSCIUTTO AND FIG JAM

Steps:

• Preheat oven to 400°F. Place baguette slices in single layer on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Divide Parmesan equally among slices. Bake until lightly toasted, 10 to 12 minutes. Remove from oven and drizzle with additional olive oil.
• Top each slice with 2 prosciutto pieces; top with dollop of fig jam. Sprinkle with pepper. Serve Parmesan toasts slightly warm or at room temperature.

PARMESAN AND PESTO TOASTS

Steps:

• Cut the bread into thin slices and toast the slices under a hot grill until they are golden brown. To make Pesto. Place the basil leafs, chives, pin nuts, garlic and olive oil in a food processor. Process 20 to 30 seconds, until smooth. Spread the pesto mixture evenly over the toasted slices. Top with stripes of tomato and shavings of Parmesan.

CRISPY PARMESAN-MARJORAM TOASTS

Steps:

• Prepare oven broiler. On an ungreased baking sheet, toast each side of bread until crisp, 1 to 3 minutes per side. Sprinkle tops with Parmesan, marjoram, and pepper. Return to broiler until cheese melts and begins to bubble, 1 to 3 minutes. Serve warm.

ITALIAN FONTINA AND PARMESAN TOASTS

Steps:

• Preheat oven to 400 degrees. In a small saucepan, melt butter in oil over moderate heat. Brush mixture onto 1 side of each bread slice. Arrange slices, buttered side up, on a baking sheet and bake for 5 minutes or until golden
• Preheat broiler. Sprinkle fontina and Parmesan cheeses evenly over toasts. Broil about 4 inches from the heat for 1 minute, or until fontina begins to melt.