This old favorite is a quick snack or accompaniment to a simple soup and salad meal. You can get the bread ready for roasting as the oven preheats. In the summer, I like to serve slices of toasted bread with a topping of chopped or thinly sliced fresh tomatoes from the garden.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Position the oven racks so that the top rack is in the center of the oven or, if you are tripling the recipe, position the oven racks so they are evenly spaced, with the second rack in the center of the oven. Preheat the oven to convection roast at 500°F.
Step 2
Split the bread in half lengthwise as the oven preheats. Combine the olive oil and garlic and brush the mixture on the cut sides of the bread. Sprinkle with the Parmesan.
Step 3
Place the bread directly on the center rack, cut sides up, and roast for 5 minutes, until lightly toasted.
Step 4
Transfer the bread to a cutting board and cut into 2-inch slices. Serve warm.
