Cheesy Garlic Crispbread

    Cheesy Garlic Crispbread

    (52)
    27saves
    18min


    47 people made this

    About this recipe: These are the perfect party nibbles. Slices of baguette are dipped in seasoned garlic butter, then dredged in grated Parmesan cheese, before being grilled to perfection. Serve at your next dinner party.

    Ingredients
    Serves: 6 

    • 1 French stick or baguette, cut into diagonal 1.25cm slices
    • 4 tablespoons olive oil
    • 50g butter
    • 2 cloves garlic, finely chopped
    • salt and pepper to taste
    • 4 tablespoons grated Parmesan cheese

    Method
    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Preheat the grill.
    2. In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
    3. Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese and place cheese side up on a baking tray.
    4. Grill under the preheated grill for 5-8 minutes or until golden brown.
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    Reviews & ratings
    Average global rating:
    (52)

    Reviews in English (52)

    by
    54

    I make this a little differently now that I've experimented a little bit- I don't dip the bread into the mixture. I brush it on with a pastry brush and only to one side. I also just sprinkle the parmesan on, it seems easier. The flavor is great and the original recipe for the butter/ oil mix is perfect.  -  08 Apr 2007  (Review from Allrecipes US | Canada)

    by
    34

    This turned out very buttery - too greasy for me. I would recommend brushing the butter mixture on with a brush rather than dipping the bread directly in the butter.  -  30 Oct 2006  (Review from Allrecipes US | Canada)

    by
    30

    Quick! Easy! Yummy! Instead of rolling the bread in the cheese I just placed little piles of it on the bread. It seemed easier and worked okay.  -  29 Jan 2006  (Review from Allrecipes US | Canada)

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