Spicy Parmesan Toasts Recipes

SAVORY PARMESAN FRENCH TOAST

Steps:

• Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute.
• Melt butter in a large skillet over medium heat.
• Dip both sides of each slice of bread in the egg mixture and place in the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a warmed plate and dot with butter to serve.

PARMESAN TOASTS

Steps:

• Preheat oven to 300 degrees F.
• Brush one side of each bread slice with olive oil and place them on a baking sheet in one layer. Season them with salt and pepper and dust them with the Parmesan. Bake until golden brown and crisp, about 15 minutes. Serve warm or at room temperature.

EASY SPICY PARMESAN TOASTS

Steps:

• Set oven to 375 degrees (oven rack to second-lowest position).
• Prepare a one or two large baking sheets.
• Slice the baguette into 1/4-inch slices and arrange in a single layer on baking sheet/s.
• brush one side with olive oil and sprinkle with salt.
• Bake for 8-10 minutes.
• Toss the cheese with the cayenne pepper.
• Remove the toasts from oven and sprinkle with the cheese/cayenne mixture.
• Place back into the oven and bake for 6-8 minutes more, until the cheese melts and the toasts are golden.
• Cool completely.

SPICY PARMESAN TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Arrange baguette slices in 1 layer on a baking sheet. Brush 1 side of each slice with oil and sprinkle with salt. Bake 10 minutes. Toss cheese with cayenne and sprinkle over each slice. Bake until cheese is melted and toasts are golden and crisp, 6 to 8 minutes more. Cool completely.

SPICY PARMESAN BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the olive oil, balsamic glaze, crushed red pepper, garlic and salt and black pepper to taste.
• Divide the Brussels sprouts and Fresno chiles between 2 sheet pans. Pour over the olive oil mixture and toss so the sprouts are thoroughly coated. Roast until crispy and caramelized, 25 to 30 minutes. Toss with the Parmesan before serving.

SPICY CLAM DIP

Steps:

• Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.
• Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.
• Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.
• Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.

CRISPY PARMESAN APPETIZER TOASTS

Steps:

• Heat oven to 350ºF.
• Whisk mayo, seasoning and lemon juice in medium bowl until blended; stir in cheese.
• Spread onto bread wedges; place in single layer on baking sheet.
• Bake 12 to 15 min. or until golden brown. Serve warm.

PARMESAN TOAST

Steps:

• Heat oven to 400 degrees. Cut baguette at a sharp angle into 1 1/2-inch slices. Spread both sides with butter, if desired, and place on a baking sheet.
• Toast in oven until golden brown, 3 to 4 minutes on each side.
• Rub garlic clove on one side of each toast and top with a sprinkling of cheese. Return to oven and toast until cheese is crisp and golden brown, 8 to 10 minutes. Turn heat down to 350 degrees if toast begins to brown too fast. Serve warm or at room temperature.

PARMESAN TOASTS

Steps:

• Preheat oven to 350°F. Slice baguette on sharp diagonal to make about twenty 6- to 7-inch-long, 1/4-inch-thick slices. Melt butter with oil and garlic in small saucepan over medium heat. Remove from heat. Brush butter mixture over both sides of bread slices. Arrange bread in single layer on 2 baking sheets. Sprinkle cheese over bread. Sprinkle with salt and pepper. Bake until bread is crisp, about 13 minutes. (Can be made 1 day ahead. Store airtight at room temperature. Rewarm in 350°F oven 3 minutes.)

SPICY BROCCOLI WITH PARMESAN CHEESE

Steps:

• Toast the almonds in a 4-quart saucepot over medium-high heat until lightly browned. Remove the almonds from the pot and set aside.
• In the same saucepot, heat the oil over medium-high heat. Add the garlic, broccoli and crushed red pepper and cook for 2 minutes, stirring occasionally.
• Add the wine and broth to the saucepot and cook for 3 minutes, stirring to scrape up any brown bits from the pot. Reduce the heat to low and cook for 3 minutes or until the broccoli is tender-crisp.
• Stir in the Parmesan cheese and cook for 2 minutes or until the broccoli is tender. Stir in the lemon zest and sprinkle with the toasted almonds.

PARMESAN TOAST

Steps:

• Preheat your grill to medium.
• Lightly spread butter on 1 side of each slice of bread.
• Sprinkle with parmesan.
• Grill bread until just lightly toasted. TOAST ONE SIDE ONLY!
• Serve hot.