Peppery Parmigiano Toasted Bread

As the saying goes, ‘less is more’.

Only grated Parmigiano Reggiano cheese combined with black pepper on toasted bread slices as simple as that, perfect for a starter or aperitif.
We used our homemade bread made with durum wheat semolina flour. However, any bread is fine and the smell that comes out of the oven is incredible. You will also fancy to eat the oven.

Preparation time 5 mins, Cooking time 15 mins

  • Bread, to taste
  • grated Parmigiano Reggiano, to taste
  • Black Pepper, to taste


Heat the oven to 180 C, slice the loaf into not too thick slices, sprinkle each one evenly only with grated Parmigiano and a light sprinkling of black pepper, nothing else. In this way you can enjoy only the flavour of Parmigiano with a peppery twist.

Line a baking tray with baking paper, place the slices of bread in the oven to 180 C for about 15 minutes until the Parmigiano is golden brown.

As soon as they are ready, cut them into chunks or as you prefer and serve, maybe with a chill Prosecco glass.

Tip: If you really can’t resist the temptation to add something, then go for some aromatic herbs such as thyme or rosemary.

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