Parmesan-Sesame Sticks

Four ingredients, minimal effort, maximum crunch. These Parmesan bread sticks start with regular sliced white bread, cut into thin strips, brushed with a light coat of melted margarine, and topped with grated Parmesan and sesame seeds. A quick trip through the oven turns them crispy and golden.

The trick is cutting each slice into eight even sticks so they bake uniformly. Thinner sticks get crunchier faster, so aim for consistent widths. The margarine is just enough to help the cheese and seeds stick and encourage browning without making them greasy.

Serve these straight from the oven while they’re still warm and at their crunchiest. They soften quickly as they cool.

Kitchen Tips

• Remove the bread crusts before cutting for a cleaner look and more even texture throughout.
• Brush the margarine lightly. Too much and the sticks will be limp instead of crisp.
• Watch closely after the 10-minute mark. These go from golden to burnt fast because the sticks are thin.
• Day-old bread works better than fresh since it has less moisture and crisps up faster.

Variations

• Use garlic butter instead of plain margarine for a garlic bread spin.
• Sprinkle with Italian seasoning or dried herbs along with the Parmesan.
• Swap sesame seeds for poppy seeds or everything bagel seasoning for a different crunch.