Parmesan Toasts
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These simple Parmesan toasts are a quintessential vegetarian side dish, offering a sophisticated upgrade to standard garlic bread. By rubbing the bread with fresh garlic before layering it with salty, finely grated cheese, you create a complex flavour profile that perfectly balances sharp and savoury notes. The high heat of the oven ensures the edges become wonderfully crisp while the centre remains slightly chewy.
Suitable for any occasion, these versatile toasts work beautifully as an elegant starter or as a crunchy accompaniment to a steaming bowl of tomato soup or a classic pasta dish. They are incredibly quick to assemble using store-cupboard staples, making them a reliable choice for easy entertaining or a comforting weekend treat. Serve them warm from the oven for the best texture.
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Ingredients for Parmesan Toasts
8 3/4-inch-thick slices Italian bread
1 medium garlic clove, halved
Extra-virgin olive oil
120ml finely grated Parmesan cheese
Fleur de sel or course kosher salt
How to make Parmesan Toasts
Preheat oven to 204°C. Arrange bread on baking sheet. Rub bread with garlic; drizzle with oil. Sprinkle cheese over. Sprinkle with fleur de sel. Bake until edges are lightly browned, about 12 minutes.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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