These were a particular favourite in London with my daughter and me when she was living there. We would make them often. They are heavenly! Eat with soup, or anytime.
Great with soup! The recipe also appears here.
|0.25 cup extra virgin olive oil||2 cloves garlic||0.5 baguette|
|sea salt and freshly ground black pepper||0.75 cup grated parmigiano reggiano cheese|
Preheat oven to 200 degrees.
Place oil and garlic in a blender and process until smooth, or mix in a mortar and pestle.
Slice the baguette into thin slices. Lay the slices in one layer on the baking tray. Brush each slice with the garlic oil, sprinkle generously with salt and pepper, and top with the cheese. Bake the toasts for 15 – 20 minutes until brown and crisp.
Serve at room temperature. They will keep in an airtight container for 1 week. Makes 20 pieces.
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