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Parmesan Romano Toast
These crispy, savory toasts are the perfect companion for a warm bowl of soup or a fresh salad. A rich blend of softened butter, olive oil, and minced garlic creates a deeply flavorful base. Fresh parsley and basil add a bright herbal note, while a generous mix of Parmigiano-Reggiano and Pecorino Romano melts into a golden crust. They bake up quickly in the oven, offering a satisfying crunch and sharp, salty finish.
Ingredients
- 1 Borealis baguette
- ¼ cup olive oil
- 4 tablespoons (½ stick) softened butter
- 3 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh basil
- ½ cup finely grated Parmigiano-Reggiano
- ½ cup Pecorino Romano
- Salt and freshly ground black pepper
Instructions
- 1Slice the baguette diagonally to create twelve to fourteen individual pieces.
- 2Mix the olive oil, softened butter, minced garlic, parsley, basil, Parmigiano-Reggiano, and Pecorino Romano together in a small bowl until fully combined. Apply a thick layer of this cheese mixture onto one side of each bread slice.
- 3Season the coated bread lightly with salt and black pepper. Place the slices in a single layer on a baking sheet and bake at 350°F for about 15 minutes until the tops turn golden brown.