Parmesan Croutons

• servings: MAKES 20 TO 25 CROUTONS

Ingredients

1 baguette

¼ CUP good olive oil, plain or flavored with basil or garlic

Kosher salt

Freshly ground black pepper

¾ CUP freshly shredded Parmesan cheese (3 ounces)

Directions

Preheat the oven to 400 degrees. Slice the baguette diagonally into ¼-inch-thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices.

Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. Sprinkle with shredded Parmesan.

Bake the toasts for 15 to 20 minutes, until they are browned and crisp.

Serve at room temperature.

Notes

I prefer the Parmesan grated as you would grate carrots, rather than the more tradi- tional "grated" Parmesan, which is actually finely ground

There are several grades of Italian Parmesan cheese. I always use Reggiano, which is considered the finest, and I try to find one that has been aged at least two years.