Reviewed: Jul. 17, 2009

Turned out perfect! Served it with a double tomato bruschetta. Wonderful. Will use this recipe every time from now on!

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ricemama

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Reviewed: Apr. 5, 2009

I have made this for family and a boyfriend of the time(2006) and it is a go to crostini recipe.

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Kathy W.

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Reviewed: Feb. 19, 2009

To die for. A bit heavy on the oil so can't be a daily item, but as an occasional treat, this is fantastic.

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Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

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Reviewed: Dec. 23, 2008

I don't double dip the bread - way too greasy for this old girl. However, great flavor if I don't overdo it!

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Dottie

Home Town: Enid, Oklahoma, USA

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Reviewed: Dec. 22, 2008

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.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Dec. 14, 2008

Fabulous and easy!

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NewsteadECS

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

Make sure to add more butter/garlic then suggested.

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seattlechef

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Reviewed: Jul. 18, 2008

Very good. I brush the garlic mixture on & sprinkle the cheese on. Thanks.

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Jennifer B.

Cooking Level: Expert

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Reviewed: Nov. 24, 2007

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!

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ROBINV

Cooking Level: Expert

Living In: Masontown, Pennsylvania, USA

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Reviewed: Apr. 8, 2007

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.

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MicheleMary

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Oct. 30, 2006

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.

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Shelley

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 8, 2006

I also, like one other reviewer, find it easier to sprinkle the parmesan on after it is on the tray rather than pressing it on before(parmesan cheese on plate gets all "goopy" after a while the way suggested). I also cut the bread up smaller - maybe 1/4 inch. However, I found the I did have to double the olive oil/butter mix to cover both sides of a large baguette sliced 1/4 inch. I serve this up as an appetizer along with warm baked almond encrusted goat cheese (soft goat cheese with sliced almonds pressed around and then warmed in oven until almonds lightly toasted). Guests can spread the goat cheese on the crostini. Delicious. The keg serves a similar appetizer.

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Evie

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 23, 2006

What a fun and special name for garlic-parmesan bread. As expected, this was a winner. Thanks.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Feb. 20, 2006

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.

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R0BLARSON1984

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Dana Point, California, USA

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Reviewed: Feb. 3, 2006

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.

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