Rosemary Parmesan Dipping Crostini – Make your party dips and spreads shine this holiday season with this savory and delicious homemade crostini!
Have you ever gone to a party that had delicious dips and spreadable cheeses, but terrible, store-bought crostini? I know I have! It’s unfortunate, because they’re so easy to make and something as simple as bad crostini and ruin a remarkable spread or dip!
This flavorful version of crostini is made with a bakery-bought rosemary loaf and is seasoned with olive oil and parmesan. I made it in a dipping shape to match perfectly with my Roasted Red Pepper Dip. The look of the green rosemary along with the bright red pepper dip has a festive holiday flair. This rosemary parmesan crostini is also delicious with soft cheeses like brie, as well as bruschetta or an olive tapenade.
This recipe only took about fifteen minutes to prepare and bake, so I’d say it was worth the work to make my dips and spreads shine this New Year!
- 1 loaf of rosemary bread*
- 3 Tbsp extra virgin olive oil
- 3/4 C shredded parmesan
- fine sea salt to taste
- fresh cracked pepper to taste
- Preheat oven to 450º F.
- Cut the bread into coins or strips, depending on the shape of your loaf.
- Arrange the bread on a baking sheet and lightly brush each side with olive oil. Lightly sprinkle each piece to taste with fresh shredded parmesan cheese.
- Bake at 450ºF for 5-7 minutes, or until the crostini begins to turn golden brown.
- Remove from the oven and immediately season with fine sea salt and fresh cracked pepper.
- Serve hot or cool with dip, such as bruschetta or my Roasted Red Pepper Dip (linked below).
*A version of rosemary bread can be found in the bakery section of most grocery stores.