Parmesan Crostini Recipes

Steps:

• Set oven to 250 degrees.
• Prepare a large baking sheet/s.
• Arrange the slices on the baking sheet.
• In a bowl combine the melted butter with minced garlic.
• Drizzle or brush the melted butter/garlic mixture over the top of the bread slices, then sprinkle lightly with kosher salt and black pepper.
• Bake for about 15 minutes, remove from oven, turn over the slices and brush again with butter, then kosher salt and pepper; return to oven and continue baking for 1 hour or until golden brown, turning every 15 minutes.
• Immediately after the slices are finished baking, sprinkle the top with grated Parmesan cheese.
• Store any leftovers in the fridge.

Steps:

• Preheat oven on low broil. Have the rack about 8 inches from the broiling element. Slice the sourdough bread on the diagonal, about 1/2 inch thick slices. Lightly spread the pieces with the butter, then add the pistachios and the parmesan cheese, sprinkling evenly. Place under broiler and cook for 2 minutes, keeping a careful eye. When cheese just starts to melt and bread just starts to lightly tan, remove and crack the fresh pepper on top, then drizzle with the olive oil and serve.

Steps:

• Heat butter and 1 teaspoon olive oil in a skillet over medium heat; stir in shallots. Cook and stir until golden brown, about 8 minutes. Transfer to a bowl and let cool, 20 to 25 minutes.
• Combine pears, 1 teaspoon olive oil, thyme, salt, and pepper with the shallots; stir until evenly mixed. Cover and refrigerate shallot mixture for about 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Slice baguette into rounds. Rub with garlic and brush with 1 teaspoon olive oil. Place on a baking sheet.
• Toast in the preheated oven until golden, 8 to 10 minutes.
• Top baguette rounds with shallot mixture and Parmesan cheese.
• Turn oven's broiler on. Return crostini to oven and broil until golden and bubbly, 1 to 2 minutes.

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Steps:

• For the crostini: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 375 degrees F.
• Arrange the bread slices in a single layer on a baking sheet. Bake for 10 to 12 minutes until golden. In a small bowl, using a fork, mix the butter and cheese together until smooth.
• For the salad: In a small bowl, whisk together the lemon juice and oil until combined and season with salt and pepper, to taste. Place the lettuce, fennel, basil, and mint in a salad bowl. Pour the dressing over the salad and toss well.
• To serve: Spread the Parmesan butter on the toasted bread and serve alongside the salad.

Steps:

• Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
• Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
• Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

Steps:

• Heat oven to 400°.
• Brush one side of each slice of bread with the olive oil; toast in the oven until lightly golden, about 5 minutes; remove from oven and rub the cut side of garlic on the oiled sides of slices; sprinkle with cheese.
• Return to oven; bake until cheese melts, about 5 minutes.

Steps:

• Brush baguette slices lightly with the olive oil.
• Arrange slices on an ungreased baking sheet.
• Sprinkle 1 teapoon Parmesan cheese on each slice.
• Place baking sheet under broiler, about 6 inches from heat, for 1 to 2 minutes, until the cheese begins to melt.

Steps:

• Make crostini:
• Place bread on baking sheet. Spread tomato paste over. Top each with 1 tomato slice. Sprinkle cheese atop.
• Make chicken:
• Pound each chicken breast between sheets of plastic to 1/4-inch-thickness. Sprinkle chicken with salt and pepper. Place flour in bowl. Heat 1 teaspoon oil in large nonstick skillet over high heat. Lightly coat 2 chicken with flour; shake off excess. Transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and tent with foil. Repeat with 1 teaspoon oil, flour and remaining chicken.
• Heat 1/2 teaspoon oil in same skillet over low heat. Add green onions and garlic; sauté until tender, about 2 minutes. Stir in broth and wine scraping up any browned bits in skillet. Add lemon juice and 2 tablespoons parsley. Increase heat to high; boil until liquid is slightly reduced, about 3 minutes. Mix in lemon peel. Season with salt and pepper. Return chicken to skillet; simmer until heated through, turning to coat.
• Meanwhile, preheat broiler. Broil crostini until cheese melts, watching closely, about 1 minute.
• Transfer chicken to plates. Spoon pan juices over chicken. Sprinkle with remaining parsley. Serve with crostini.

Steps:

• Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
• Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
• Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.