Recipe by BPENDILL
"This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!"
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French baguette, cut into diagonal 1/2 inch slices
butter or margarine
salt and pepper to taste
grated Parmesan cheese
Quick! Easy! Yummy!
Instead of rolling the bread in the cheese I just placed little piles of it on the bread. It seemed easier and worked okay.
I make this a little differently now that I've experimented a little bit- I don't dip the bread into the mixture. I brush it on with a pastry brush and only to one side. I also just sprinkle the parmesan on, it seems easier. The flavor is great and the original recipe for the butter/ oil mix is perfect.
This turned out very buttery - too greasy for me. I would recommend brushing the butter mixture on with a brush rather than dipping the bread directly in the butter.
Tastes great while being very quick, cheap, and easy to make. I made 24 slices about 3/8" thick from a 2" diameter baguette, and still had about half the butter and oil mixture leftover. Tasted so good everyone in our family took extra slices and just dipped in sauce after they had cleaned their plates. Highly recommended for a quick appetizer or bread to compliment any Italian dinner.
I don't double dip the bread - way too greasy for this old girl. However, great flavor if I don't overdo it!
What a wonderful appetizer! My guests said it was "sinful" and I'd have to agree! It has a very decadent flavor. It would also work very well as an accompaniment bread to any Italian dinner.
Yum, yum, yum!! I made these to serve with the artichoke and sun dried tomato dip, but most of my guests ate these without any dip....they were that good!
This is easy and delicious. I made some with the cheese and some without and both were excellent. I will definitely use this again. Served with Hot Artichoke Spinach Dip.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 171
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