Crispy, golden Parmesan Cheese Bread. Cheesy and crunchy and a great alternative to having garlic bread on the side.
I hadn’t made Parmesan Cheese Bread in so long. There used to always be a batch of this in my freezer for when the mood hits but for ages, it’s been missing. I guess I just got out of the habit of having it there but not to worry. I’ve now fixed that problem.
Cheese bread like this is such a great alternative to Garlic Bread, when you feel like something different. It’s a great snack to have on hand for the kids too.
Do you ever buy a nice loaf of bread and then don’t finish it and think “What a waste!”? I know this feeling well. I’m always lured in by the smell of fresh bread when I go to the supermarket. ALWAYS! Ciabatta, sourdoughs, turkish bread or fancy seed covered loaves – it doesn’t matter. I love them all, but I end up eating a couple of slices and the rest goes stale. I have ideas for those stale bits, though, even if it’s just the leftover ends. These days, I’ll turn them into breadcrumbs or these delicious little bites.
So for my Parmesan Cheese Bread, you start with slices of good bread (stale is fine). Now, brush them with a little melted butter and then sprinkle over some finely grated fresh parmesan. Don’t be tempted to use the powdered form of parmesan. The real deal tastes (and smells) much better 🙂 and a little goes a very long way.
You can then store these in your freezer, with a piece of baking paper between them. When you feel like some cheesey bread, it’s ready to go. Pop it under a hot grill or flatbed toaster and in mere minutes, divine crunchy Parmesan Cheese Bread awaits.
This time last year
Parmesan Cheese Bread
- 12 slices crusty bread, about 1.5cm thick (stale is fine)
- 40 g Parmesan, finely grated
- 75 g butter, melted
- Use a pastry brush to brush the melted butter over one side of each slice of bread.
- Sprinkle the Parmesan over the top.
- Place under a hot grill until golden and crispy.