Active Time

　　20 min

　　Total Time

　　30 min

　　These toasts are topped with a light sprinkling of minced garlic, olive oil, and sharp Pecorino Romano before being baked. Garlicky and salty, they are a great accompaniment to cocktails.

　　

Ingredients

Makes 24 hors d'Oeuvres

　　24 (1/3-inch-thick) baguette slices (from a baguette at least

　　1/4 cup olive oil, divided

　　3/4 cup finely grated Pecorino Romano (preferably imported)

　　5 large garlic cloves, minced

　　Kosher salt

　　2 tablespoons finely chopped flat-leaf parsley

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

Arrange bread slices in 1 layer on a large baking sheet and brush tops with 3 tablespoons oil.

　　

Step 3

Stir together remaining tablespoon oil, cheese, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle each slice with about 1 teaspoon cheese mixture, mounding it slightly.

　　

Step 4

Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm.

　　Cooks' Note:

　　Cheese mixture can be made 1 day ahead and chilled.