- 4 tablespoons salted butter, softened – see Note
- 1/4 cup grated Parmesan cheese
- 2 heaping teaspoons chopped fresh flat-leaf (Italian) parsley
- 1 demi-baguette (around 11 to 12 inches in length), preferably Ciabatta bread (also called a Boulart)
- Preheat oven to 375 degrees.
- In a small mixing bowl, use a fork to mash together the butter, cheese, and parsley until well combined. Set aside.
- Carefully cut the demi-baguette into thin (1/4-inch) slices. You should get around 30 to 35 slices.
- Spread a thin layer of the butter mixture on one side of each bread slice. Arrange slices, buttered side up, in a half-sheet pan and bake until bubbly and the edges are golden brown, around 10 minutes.
- Remove from oven. If you want them to be crispy (more like a cracker), place the crostini on a double layer of paper towel to cool.
Make ahead: crostini can be prepared and baked earlier in the day, covered and stored at room temperature.
Note on butter: if using unsalted butter, add a few pinches of kosher salt.
- Category: quick and easy, side dishes, appetizers
- Method: Bake
- Cuisine: Italian
- Serving Size: 1 crostini
- Calories: 35
- Sugar: 0.2 g
- Sodium: 64.4 mg
- Fat: 1.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 3.5 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 4.6 mg
Keywords: crostini, parsley, Parmesan