Directions:
STEP 1
Preheat oven to 400°.
STEP 2
Line a sheet pan with foil for easy cleanup and lay baguette slices on prepared pan.
STEP 3
In a medium bowl, combine the Parmigiano Reggiano, mayonnaise, and garlic.
STEP 4
Using a spoon or narrow rubber spatula, spread 2 tablespoons of the mixture on each baguette slice, spreading to the edge.
STEP 5
Bake for 12-15 minutes, rotating pan after 6 minutes, until toasts are nicely browned in spots and puffy.
STEP 6
Remove from sheet pan with a wide spatula and place on a serving platter.
STEP 7
Sprinkle with minced parsley and red pepper flakes if using. Serve hot. Try to look modest at all the compliments.
STARTER
Parmigiano Reggiano® Party Toast
-
10m
PREP
-
15m
COOK
-
225
CALORIES
-
4
SERVINGS
This recipe was the winner of the “The Ultimate Party Snack” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.
These Parmigiano Reggiano Party Toasts are easy to make and crazy good. Baguette slices are topped with a creamy mixture of freshly grated Parmigiano Reggiano, mayonnaise and minced garlic, then baked until brown and puffy. A shower of parsley when they come out of the oven finishes them off — unless you want to add red pepper flakes for some extra kick. Goes great with a medium body red wine, a crisp Pinot Grigio, ice cold beer, or sparkling water. Get ready to party Italian style.
Ingredients:
8 baguette slices, cut diagonally, approx. 4x2x½ inches
½ cup mayonnaise
¾ cup genuine Parmigiano Reggiano, freshly grated or finely shredded
1 garlic clove, minced
¼ cup minced fresh parsley
Red pepper flakes, optional
About Chef Libby Maeder
I was born in Buffalo and have lived all my life in this area. My favorite cuisine is probably American home cooking, inspired by classic French and Italian techniques. Early in my 20s, I discovered what a difference genuine Parmigiano Reggiano makes compared to the “parmesan” cheese from that familiar green canister. I think my first recipe using it was for mushrooms stuffed with fresh breadcrumbs, fresh basil, garlic, Parmigiano Reggiano and olive oil. I’ve been cooking for probably 50 years now, and I’m still so excited and happy to learn more about food and try new recipes. The kitchen is my happy place! I also write about my food adventures on my Facebook page, Libby Loves to Cook, as well as once a month in our wonderful local newspaper, the East Aurora Advertiser.
STARTER
Parmigiano Reggiano® Party Toast
-
10m
PREP
-
15m
COOK
-
225
CALORIES
-
4
SERVINGS
This recipe was the winner of the “The Ultimate Party Snack” Category in the Parmigiano Reggiano Masterpiece Contest, 2022.
These Parmigiano Reggiano Party Toasts are easy to make and crazy good. Baguette slices are topped with a creamy mixture of freshly grated Parmigiano Reggiano, mayonnaise and minced garlic, then baked until brown and puffy. A shower of parsley when they come out of the oven finishes them off — unless you want to add red pepper flakes for some extra kick. Goes great with a medium body red wine, a crisp Pinot Grigio, ice cold beer, or sparkling water. Get ready to party Italian style.
Directions:
STEP 1
Preheat oven to 400°.
STEP 2
Line a sheet pan with foil for easy cleanup and lay baguette slices on prepared pan.
STEP 3
In a medium bowl, combine the Parmigiano Reggiano, mayonnaise, and garlic.
STEP 4
Using a spoon or narrow rubber spatula, spread 2 tablespoons of the mixture on each baguette slice, spreading to the edge.
STEP 5
Bake for 12-15 minutes, rotating pan after 6 minutes, until toasts are nicely browned in spots and puffy.
STEP 6
Remove from sheet pan with a wide spatula and place on a serving platter.
STEP 7
Sprinkle with minced parsley and red pepper flakes if using. Serve hot. Try to look modest at all the compliments.
Ingredients:
8 baguette slices, cut diagonally, approx. 4x2x½ inches
½ cup mayonnaise
¾ cup genuine Parmigiano Reggiano, freshly grated or finely shredded
1 garlic clove, minced
¼ cup minced fresh parsley
Red pepper flakes, optional
About Chef Libby Maeder
I was born in Buffalo and have lived all my life in this area. My favorite cuisine is probably American home cooking, inspired by classic French and Italian techniques. Early in my 20s, I discovered what a difference genuine Parmigiano Reggiano makes compared to the “parmesan” cheese from that familiar green canister. I think my first recipe using it was for mushrooms stuffed with fresh breadcrumbs, fresh basil, garlic, Parmigiano Reggiano and olive oil. I’ve been cooking for probably 50 years now, and I’m still so excited and happy to learn more about food and try new recipes. The kitchen is my happy place! I also write about my food adventures on my Facebook page, Libby Loves to Cook, as well as once a month in our wonderful local newspaper, the East Aurora Advertiser.
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