How to Make Parma Crisps (in Anticipation of Future Scrumptiousness)

I had originally planned to post the beans and greens recipe seen herein with a simple suggestion to serve it with some delicious, Parmesan crostini. They're such a basic garnish that I take for granted you all know how to whip up a quick batch, when in fact some of you may have never attempted something like this before.

So, I decided to do a quick little how-to for making what I call, Parma Crisps. These are a bit different in concept than your average tossed salad crouton. For those we probably spike the bread with tons of garlic, herbs, spices, and pepper, before making it all crispy and sufficiently decadent, to where it will distract us from even the most mundane of salads.

Here we have to remember these are simply to accessorize another dish of food – something rich, comforting, and with big, bold flavors. In that case I want something crispy, crunchy, with a nice nuttiness from the caramelized cheese, but that's about all. Any more than that, in this humble chef's opinion, would be superfluous.

Stay tuned for the beans and greens video recipe coming on Monday. Since you'll want to serve that with these, you may even think about practicing a few times over the weekend, you know, just to be safe. Enjoy!



Ingredients:
sliced baguette
olive oil (no need to use extra virgin)
freshly, finely grated Parmigiano-Reggiano cheese