Traditional recipes

Parmesan Toasts

Parmesan Toasts

These garlicky cheese toasts make the perfect accompaniment for a hearty soup or a simple salad.


  • 8 3/4-inch-thick slices Italian bread
  • 1 medium garlic clove, halved
  • 1/2 cup finely grated Parmesan cheese
  • Fleur de sel or coarse kosher salt

Recipe Preparation

  • Preheat oven to 400°F. Arrange bread on baking sheet. Rub bread with garlic; drizzle with oil. Sprinkle cheese over.

  • Sprinkle with fleur de sel. Bake until edges are lightly browned, about 12 minutes.

Recipe by Maria Helm Sinskey,Photos by Gail Albert HalabanReviews Section

    • 1 bag of Pepperidge Farm thick white bread
    • 6 Tbsp. butter, melted
    • 1 1/4 cups freshly grated parmesan cheese
    1. Cut the crusts off the bread, and slice each piece into 4 rectrangular strips. Dip in butter, and then in parmesan cheese. Place strips on greased, rimmed, baking sheet. Bake 10 minutes at 375. Turn and bake 5-10 minutes longer, or until golden and crisp. Transfer to paper towels. Can be made ahead and warmed in the oven.

    Party bread’s the perfect thing to make the base of a bite sized appetizer. Add a creamy, melted cheese topping & some seasonings to create these irresistible Cheesy Parmesan Rye Cocktail Party Bites.

    Appetizers are always all the rage around my house. I mean, they make a great snack supper. Pair a couple together, and BAM! Everyone’s full, with simple effort.

    They don’t have to be complicated. Sometimes the simplest recipes are the best.

    If only it were that simple when I sent the Hubs to the grocery store. Even with list in hand, he can’t adhere to it. Now granted, he’ll get everything on it- but he’s guaranteed to get a few extras. Some tasty tidbits that have caught his eye.

    I’ve also taught him the value of shopping the clearance aisle. We have a deep freezer, and bakeries constantly put bread on sale. It freezes well, especially when destined to go in a dish at some point. He knows this, I’ve ingrained it into his brain.

    Then one day he came home with a teeny, tiny loaf of cocktail rye bread. What in the heck was I supposed to do with this?

    I mean it was less than a dollar, but still. What was I gonna do with it?

    So it sat in the freezer for a few Saturdays, until I decided what to do. Add a cheesy topping and anything’s golden, right?

    Cheese is always life. In moments these Cheesy Parmesan Rye Cocktail Party Bites were born.

    These easy party bites are so quick to throw together, you’d be surprised.

    First, line a large baking sheet with parchment paper. Then lay out the sliced bread.

    Try to fit as much as you can onto the baking sheet, keeping it in a single layer. Touching is ok, just no overlapping.

    Add all of the remaining ingredients to a medium sized mixing bowl. Stir them together until they’re evenly combined.

    Spread the topping evenly out over the slices of bread. Sprinkle the smoked paprika & oregano evenly out over the prepped bread.

    Let your oven’s broiler heat up, and place the pan under it. Watch it carefully, things can go from cooked to burnt quickly!

    Let the party bites cook until the cheese mix is melted, golden brown on top, and slightly ‘puffed’.

    Remove the dish from the oven. Transfer the party bites from the baking sheet to a serving platter.

    Serve them right away. These delicious bites are best served hot!

    Sometimes it’s hard to find a solid appetizer option. Everything seems to have been done before.

    Kick it old school with these retro Cheesy Parmesan Rye Cocktail Party Bites. Your guests will congratulate you, and of course- request the recipe!

    Herbed Onion Parmesan Toasts

    Amount Per Serving Calories 73 Calories from Fat 37 % Daily Value * Total Fat 3g 5 % Saturated Fat 0.7g 4 % Cholesterol 3.3mg 2 % Sodium 167mg 7 % Total Carbohydrate 9.4g 4 % Dietary Fiber 0.5g 2 % Protein 2.3g 5 %

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Parmesan Toast

    • Quick Glance
    • Quick Glance
    • 5 M
    • 15 M
    • Serves 4 to 6


    • Crusty baguette, cut into slices about 1/2 inch (12 millimeters) thick
    • 2 tablespoons extra-virgin olive oil
    • 3 tablespoons Parmesan cheese, freshly grated


    Position a rack in the center of the oven and preheat the oven to 400°F (200°C).

    Place the baguette slices on a baking sheet and brush generously with the oil. Bake until lightly browned, about 10 minutes. Flip the toasts over and sprinkle each with Parmesan. Continue baking until the cheese is melted and lightly browned, about 5 minutes.

    Parmesan Toasts

    These work great with dip as an appetizer, or in soup. Be sure to make a lot because they tend to go very quickly!

    Ingredients You'll Need

    1 baguette
    1/4 cup good olive, plain or flavored with basil or garlic
    Kosher salt
    Freshly ground black pepper
    3/4 cup shredded Parmesan cheese


    Preheat oven to 400 degrees.

    Slice the baguette diagonally into 1/4-inch-thick slices.

    Depending on the size of the baguette, you should get about 20 to 25 slices.

    Lay the slices in a single layer on a baking sheet and brush with olive oil.

    Sprinkly liberally with salt and pepper (I also add basil).

    Sprinkle with shredded Parmesan.

    Bake the toasts for 15 to 20 minutes until they are browned and crisp.

    Serve at room temperature.

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    Parm Toasts


    A word on the cheese: you must use shredded parmesan grated doesn't bake the same way.
    Covered and stored at room temperature, the toasts will keep for about 2 weeks.


    1. 2 1/2 cups (340 grams) all-purpose flour
      1 1/2 teaspoons baking powder
      1 teaspoon fine sea salt
      1/2 teaspoon baking soda
      1/4 teaspoon freshly ground black pepper
      3 large eggs, at room temperature
      7 tablespoons (100 milliliters) extra-virgin olive oil
      2 tablespoons white wine
      1 tablespoon honey
      1 1/2 cups (5 1/4 ounces 150 grams) shredded parmesan


    1. Center a rack in the oven and preheat it to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
    2. Whisk the flour, baking powder, salt, baking soda, and pepper together.
    3. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the eggs, oil, wine, and honey together on medium speed for 3 minutes the mix will be smooth and shiny. Turn off the mixer, add the flour all at once and pulse a few times, just until the risk of flying flour is passed, then mix on low speed only until the dry ingredients are almost incorporated. Add the cheese and mix to blend — you'll have a dough that will clean the sides of the bowl. Give the dough a last few turns with a sturdy flexible spatula.
    4. Turn the dough out and divide it in half. Put each piece a few inches away from one of the long sides of the baking sheet — leave room between the two pieces, because they'll expand in the oven. Use your fingers and a spatula to shape each piece of dough into a rectangle about 12 inches long and 1 1/2 inches wide. Don't strive for perfection — it's unattainable.
    5. Bake the logs for 25 minutes, rotating the baking sheet after about 15 minutes the logs will have expanded, cracked, and browned lightly. Transfer the baking sheet to a rack and let the logs rest for 20 minutes.
    6. Reduce the oven temperature to 325°F.
    7. Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, cut into 1/2-inch-thick slices. Some pieces will break sadly, that's the nature of these toasts. Lay the slices cut side down on the baking sheet and bake for 10 minutes. Turn the pieces over and bake for 10 minutes more — they'll be deeply golden brown. Transfer the toasts to racks and allow them to cool completely they'll get crispier and firmer as they cool.

    Image Source: Text excerpted from Dorie's Cookies © 2016 by Dorie Greenspan. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

    Parmesan Toasts

    A restorative soup supper is just the ticket every now and then. A soothing alchemy develops in the soup pot. My preference is old-fashioned beef and vegetable soup, a thick and hearty combination that softens stress. It’s also a do-ahead one-dish meal.

    After experimenting with various cuts of beef to give the necessary body and soul to this soup, short ribs were my choice over beef stew meat and beef shanks. The short-rib stock and the meat are more flavorful than the other options. It’s no problem that there is more fat, as it’s skimmed off in the end. The vegetables can be varied according to taste I especially like this mix.

    Hot slices of toasted sourdough bread with sizzling Parmesan cheese and a hearty Burgundy wine lift it all to perfection. Serve the chilled fudgy brownies with walnuts and fresh fruit for dessert: no more blahs!

    Spread bread with butter. Arrange on large baking sheet. Sprinkle evenly with cheese. Lightly sprinkle with salt and pepper to taste.

    Broil 12 inches from heat source until lightly browned and cheese is sizzling, 3 to 5 minutes, depending on broiler heat. Serve slices hot, cut in half.

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    I love using a fresh, crusty baguette for these caesar salad toasts. The rounds are just the right size for a few bites of cheesy, salad-y goodness. But fear not if you don’t have baguette! Any quality bread will do. Just be sure to slice them or cut them into your preferred size. Have a large ciabatta? Cut each slice into half or thirds. You could even toast large planks and turn these caesar salad toasts into a fork and knife operation.

    Notes about this recipe

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      • 1 bag of Pepperidge Farm thick white bread
      • 6 Tbsp. butter, melted
      • 1 1/4 cups freshly grated parmesan cheese
      1. Cut the crusts off the bread, and slice each piece into 4 rectrangular strips. Dip in butter, and then in parmesan cheese. Place strips on greased, rimmed, baking sheet. Bake 10 minutes at 375. Turn and bake 5-10 minutes longer, or until golden and crisp. Transfer to paper towels. Can be made ahead and warmed in the oven.