Garlic and Cheese Crostini

These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.

Ingredients

• 24 (1/3-inch-thick) baguette slices (from a baguette at least
• 1/4 cup olive oil, divided
• 3/4 cup finely grated Pecorino Romano (preferably imported)
• 5 large garlic cloves, minced
• Kosher salt
• 2 tablespoons finely chopped flat-leaf parsley

Preparation

Preheat oven to 350°F with rack in middle.

Arrange bread slices in 1 layer on a large baking sheet and brush tops with 3 tablespoons oil.

Stir together remaining tablespoon oil, cheese, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle each slice with about 1 teaspoon cheese mixture, mounding it slightly.

Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm. 

Preheat oven to 350°F with rack in middle.

Arrange bread slices in 1 layer on a large baking sheet and brush tops with 3 tablespoons oil.

Stir together remaining tablespoon oil, cheese, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle each slice with about 1 teaspoon cheese mixture, mounding it slightly.

Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm.

Enjoy!