Ingredients:

  • 1 baguette (approx. 12 oz / 340g)
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 cloves (15g) fresh garlic, peeled
  • 1/2 tsp (3g) kosher salt
  • 2 tbsp (8g) finely grated Parmesan cheese
  • 1 pinch (0.1g) cracked black pepper

Instructions:

  1. Slice the baguette diagonally into rounds approximately 1/3-inch (1cm) thick. Arrange them in a single layer on the baking sheet, ensuring they do not overlap.
  2. Brush the top of each slice with a thin, even layer of olive oil and sprinkle the kosher salt evenly across the slices. For the Parmesan version, sprinkle the grated cheese on top now.
  3. Bake at 400°F (200°C) for 8–10 minutes until the edges are mahogany-colored and the centers are firm, or air fry at 375°F (190°C) for 4–6 minutes, shaking the basket halfway through.
  4. Immediately upon removing the bread from the heat, take a halved garlic clove and rub the cut side firmly across the surface of each hot toast.