Parmesan Toasts

Parmesan toasts are proof that five ingredients and 12 minutes in the oven can outperform most fancy appetizers. Thick Italian bread slices get rubbed with a cut clove of raw garlic, which grates just enough onto the rough crust to perfume every bite. A good drizzle of olive oil, a heavy shower of grated parmesan, and a pinch of fleur de sel finishes them before they slide into a hot oven.

Bake until the edges crisp and the cheese melts into a golden, salty crust. These are the toasts that belong next to a big bowl of tomato soup, a plate of antipasti, or a glass of red wine and absolutely nothing else.

Pro Tips

• Use day-old bread. Fresh soft bread steams instead of crisping, while stale-edged bread turns into a proper crouton.
• Rub the garlic on the top surface only. Doing both sides makes the toast taste sharp and overwhelming.
• Use the good parmigiano-reggiano here. A three-ingredient recipe gives every ingredient nowhere to hide.
• Watch the last two minutes carefully. The cheese and garlic both go from golden to burnt in about 30 seconds.

Variations

• Top with a thin slice of fresh mozzarella and a few torn basil leaves.
• Brush with garlic-herb butter instead of olive oil for a richer, almost-garlic-bread finish.
• Rub with a ripe tomato after toasting for an instant pan con tomate.