10-Minute Parmesan Cheese Toasts (For Soups, A Side Dish Or Appetizer And More!)

Ingredients

• 1/2 loafbread
• 1 clove, peeled and cut in halfgarlic
• 2 tablespoons (30 ml), roughlyextra virgin olive oil
• 1/3 cup (about 43 g; 1.5 oz)grated Parmesan cheese
• 1/2 bunch, washed and choppedfresh parsley

Instructions

1. 1

   Rub with garlic

   Rub the cut side of the garlic over the top of each slice of bread.

2. 2

   Drizzle with oil

   Arrange the slices on a lined baking tray and drizzle a little olive oil over each one.

3. 3

   Add Parmesan

   Divide the Parmesan between the bread slices, using around 2 teaspoons of grated or shaved cheese on each.

4. 4

   Broil until crisp

   Broil for 5 to 10 minutes, until the cheese is bubbling and the bread edges are crisp and browned. Watch closely to prevent burning.

5. 5

   Finish with parsley

   Scatter the chopped parsley over the toasts and serve with soup, as an appetiser, or as a side instead of garlic bread.

What are Parmesan cheese toasts?

These are slices of bread rubbed with garlic, topped with olive oil and Parmesan, then broiled until crisp. They draw on familiar Italian flavours and make a quick partner for tomato-based meals, soups and dips.

This version keeps preparation simple: the garlic is rubbed straight onto the bread, and grated Parmesan melts into a savoury topping without any chopping or grating at the last minute.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 12g protein, 42g carbs, 13g fat.

The bread supplies most of the carbohydrates, while olive oil contributes much of the fat; Parmesan adds fat and protein. Pair a toast serving with a bowl of vegetable-rich soup or a salad for a more balanced plate.

Choose bread that holds its shape

Bread: Use slices sturdy enough to carry the oil and cheese without going limp. Slice the loaf into pieces that will fit comfortably on your baking tray.

Parmesan: Grated cheese gives an even layer, while shaved cheese makes a more uneven, textured topping. Divide it across the slices so each gets some.

Build flavour before broiling

Garlic: Rub the cut side over the top of every slice to leave a light coating of flavour. The recipe uses one halved clove, so make sure to cover the surface rather than putting the garlic aside untouched.

Olive oil: Drizzle a little over each slice before adding the cheese. The recipe describes the amount as approximate, so distribute it lightly rather than soaking the bread.

Watch the broiler closely

Timing: Broil for 5 to 10 minutes, checking as the toasts cook. The exact point within that range depends on how quickly your broiler colours the bread.

Doneness: Look for bubbling cheese and crisp, browned edges. Take the tray out as soon as those cues appear, since the bread can burn if left unattended.

Finish and serve

Parsley: Scatter the chopped fresh parsley over the toasts after broiling, so it stays bright and fresh-tasting.

Pairings: Serve them on top of soup, alongside a meal in place of garlic bread, or as an appetiser with a dip. They are especially at home with tomato-based dishes.

Recipe notes & tips

• Line the baking tray before arranging the bread to make serving and clearing up easier.
• Spread the oil across the slices rather than pouring it all in one spot.
• Divide the Parmesan evenly so every slice gets a topping.
• Start checking the toasts before the 5-minute mark has passed if your broiler runs fiercely.
• Chop the parsley while the bread broils, then scatter it over just before serving.

Variations

• Extra garlic: Rub the cut clove over the bread more thoroughly for a stronger garlic flavour.
• Shaved Parmesan: Use shaved cheese instead of grated for a more varied topping.
• Herb finish: Add another fresh herb alongside the parsley if you have one to hand.
• Soup topper: Cut the finished toasts into smaller pieces to serve over soup.
• Dip side: Serve whole slices alongside a dip as an appetiser.

Common mistakes to avoid

• Skipping the garlic rub: Cover the top of every slice with the cut side of the clove for flavour throughout.
• Too much oil in one spot: Drizzle lightly over each slice so the bread does not become unevenly soaked.
• Uneven cheese: Divide the Parmesan across all the slices rather than piling it on just a few.
• Walking away from the broiler: Stay nearby and check often, as the edges can burn quickly.
• Waiting to add parsley: Scatter it on after broiling so it does not cook along with the cheese.

How to store

These toasts are best served straight from the broiler while crisp. If storing leftovers, cool them and keep them in an airtight container in the fridge for up to 2 days; reheat briefly under the broiler until warmed and crisp again.

Frequently asked questions