Parmesan Garlic Crostini

Baked baguette rounds topped with butter, garlic, Parmesan, and fresh herbs for a crisp, savory appetizer.

By Delishably Editorial Team
Parmesan and Herb Garlic Crostini baguette (Hero Image)
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These Parmesan crostini are crisp baguette rounds topped with softened butter, garlic, Parmesan, and fresh herbs. They bake in about 10 minutes until the cheese melts and the edges turn golden. Serve them warm alongside pasta dishes, with soup or salad, or with a bowl of our Easy Homemade Marinara Sauce for dipping.

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Parmesan and Herb Garlic Crostini baguette (Ingredients)

Parmesan Garlic Crostini

Prep
10 mins
Cook
10 mins
Total
20 mins
Servings
4

Ingredients

  • 1 baguette, sliced into 1/2-inch rounds

  • 1 stick salted butter, softened

  • 3 garlic cloves, pressed or finely minced

  • 1 cup finely grated Parmesan cheese

  • 3 tablespoons minced fresh chives

  • 3 tablespoons minced fresh parsley

Directions

  1. Heat the oven to 375°F. Arrange the baguette slices in a single layer on a baking sheet.

  2. Spread each slice lightly with salted butter, then add a small amount of the garlic cloves to each piece.

  3. Sprinkle the slices evenly with 1 cup finely grated Parmesan cheese, followed by 3 tablespoons minced fresh chives and 3 tablespoons minced fresh parsley.

  4. Bake for 8 to 10 minutes, until the cheese is melted and the edges of the bread are golden. Serve warm.

Nutrition Facts

(per serving)
Calories
320kcal
Carbs
32g
Fat
15g
Fiber
2g
Protein
14g
Sodium
620mg
Sugar
2g

What to Serve With

Expert Tips

  • Grate the Parmesan finely so it melts quickly and coats the bread evenly.
  • Arrange the baguette slices tightly in a single layer so the topping stays in place.
  • Watch closely near the end of baking to prevent over-browning at the edges.
  • Keep the garlic amount small on each slice to avoid overpowering the topping.
  • Rotate the baking sheet halfway through baking if your oven browns unevenly.

Substitutions

  • Use unsalted butter and season lightly with salt to taste.
  • Swap Parmesan cheese for Pecorino Romano for a sharper, saltier flavor.
  • Replace minced fresh chives with additional minced fresh parsley.

FAQs

Can I make these crostini ahead of time?

They are best baked and served warm. You can slice the baguette and prep the toppings ahead, then assemble and bake right before serving for the crispest result.

How do I keep the crostini from getting too dark?

Bake on the middle rack and start checking at 8 minutes. Remove when the cheese is melted and the bread edges are just golden.

Do I need to toast the baguette before adding toppings?

No. The slices bake with the toppings on, which melts the cheese and crisps the bread at the same time.

Can I use pre-grated Parmesan?

Finely grated Parmesan melts most evenly. Pre-grated can work, but it may melt less smoothly and brown differently, so keep a close eye during baking.

Storage

These crostini are best served warm right after baking. If you have leftovers, cool completely and store in an airtight container at room temperature for up to 1 day. Reheat on a baking sheet at 375°F just until warmed and crisped; avoid microwaving, which can soften the bread.