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Parmesan Romano Garlic Toast
Crispy on the outside with a rich, buttery center, this garlic toast completes any soup or salad. You'll mix softened butter and olive oil with fresh herbs and a heavy hand of sharp Italian cheeses. Slather that savory blend onto thick baguette slices and bake until the edges turn golden brown. It's a simple, deeply flavorful side that brings a sharp, salty bite to your dinner table.
Equipment
- Oven
- Baking sheet
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 12 to 14 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. Spread a thick layer of this cheese mixture onto one side of each bread slice. Make sure the butter is fully softened first so it blends smoothly with the oil.
- 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.
Notes
- Swap: For a different flavor profile, substitute Roquefort, blue cheese, or brie in place of the Parmesan and Romano.
- Make ahead: You can mix the garlic, herb, and cheese butter up to 3 days in advance. Keep it covered in the fridge and let it soften before spreading.
- Storage: Keep leftover toast in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 3 to 5 minutes to restore crispness.
