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Servings:

Crostini with Parm Dip

Crostini with Parm Dip is just what you need to up your snack game! This fresh parmesan-asiago dip combination matches perfectly with the crispy freshly toasted baguette. It's so easy to make, so easy to put together, and so easy to finish it!

Total Time

45min

5.0

1 Rating

Author: LG Original Series

Servings:

Ingredients

Crostini

•

Baguette

•

2 Tbsp

Extra-Virgin Olive Oil

•

1 pinch

Salt

•

1 pinch

Ground Black Pepper

•

2 Tbsp

Grated Parmesan Cheese

Parm Dip

•

2 1/2 cups

Parmesan Cheese

•

2 cups

Asiago Cheese

•

1 Tbsp

Chopped Garlic

•

1 Tbsp

Ground Black Pepper

•

2 Tbsp

Chopped Fresh Basil

•

2 Tbsp

Chopped Scallions

•

1 Tbsp

Crushed Red Pepper Flakes

•

1 1/2 cups

Extra-Virgin Olive Oil

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Using a sharp bread knife slice the entire Baguette (1) into neat, even, thin slices approx. 1/8 inch thick. If the baguette being used is on the narrow side you can slice on a diagonal bias so the crostini aren’t too small. In a mixing bowl drizzle the Extra-Virgin Olive Oil (2 Tbsp) over the bread slices while gently tossing to coat evenly, sprinkle lightly with Salt (1 pinch) , Ground Black Pepper (1 pinch) , and Grated Parmesan Cheese (2 Tbsp) and quickly toss again.

Arrange the seasoned and oiled crostini in a single layer in neat even rows on a baking sheet. Bake until crisp and golden brown on the outside, approx. 12 minutes. Make sure no moisture is left in the crostini or they will stall and soften while in storage.

Use immediately or allow to fully cool and store in an airtight container.

Place the Parmesan Cheese (2 1/2 cups) , Asiago Cheese (2 cups) , Garlic (1 Tbsp) , Ground Black Pepper (1 Tbsp) , Fresh Basil (2 Tbsp) , Scallions (2 Tbsp) , and Crushed Red Pepper Flakes (1 Tbsp) in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. Fold the Extra-Virgin Olive Oil (1 1/2 cups) into the blended ingredients and mix well by hand.

Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving.

Author's Notes

Recipe cook times may not reflect one's individual preference for level of doneness and should only be used as a guide. Adjust cook times to meet your expectations.

Nutrition Per Serving

CALORIES

1433

FAT

122.3 g

PROTEIN

41.2 g

CARBS

48.6 g