Rosemary Parmesan Crostini

These Rosemary Parmesan Crostini are a perfect match for spaghetti night. I recently made my own Rosemary Infused Olive Oil to brush my baguette slices with, but if you don’t have time for that, you can easily use plain EVOO and top with chopped fresh or dried rosemary for the same effect. (Just remember, Rosemary can be a strong and bitter herb when fresh, so use sparingly on these petite slices)

If you follow along, you probably know I LOVE making crostini as an appetizer or a side bread – mostly because  it’s so darn easy. Tomato Goat Cheese and Caprese Cups are a couple of my other favorites,  but if you don’t have anything on hand other than olive oil, pepper, and parmesan cheese… you’re in luck because that’s pretty much all these crisp flavor bombs require!

Rosemary Parmesan Crostini

Rosemary-infused Olive Oil
Baguette slices
Shredded Parmesan Cheese

1. Heat oven to 350.
2. Brush one side of baguette slices with Rosemary-Infused Olive Oil. Sprinkle with fresh ground pepper and shredded parmesan cheese. Place coated bread slices on baking sheet.
3. Bake for 5-7 minutes until bread starts to turn golden and cheese is melted.


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