Parmesan baguettes are crisp slices of whole wheat baguette brushed with oil, then topped with shredded Parmesan and parsley and broiled until the cheese melts. They come out of the oven in just 1 to 2 minutes.

Serve them instead of garlic bread next to a bowl of pasta, a pot of soup or a big salad. Four ingredients, one baking sheet and no fuss.

The Best Parmesan Baguette Slices (A Simple Garlic Bread Alternative)

Garlic bread is the classic side for pasta night, but it isn’t the only option. These Parmesan baguette slices give you the same warm, crunchy, cheesy bite with even less work. There is no butter to soften and no garlic to mince. You brush the bread with a little oil, pile on the cheese and let the broiler do the rest.

The magic is in the contrast. The top of each slice turns golden and crisp where the Parmesan melts and lightly browns, while the center of the bread stays soft. Parmesan is a dry, aged cheese, so it melts into a thin, savory, slightly nutty layer instead of turning stringy. Dried parsley adds a pop of color and a fresh, herby note that keeps the slices from tasting heavy.

Using a whole wheat baguette adds a little nuttiness and makes this side a bit more wholesome than standard white bread. Coconut oil or extra virgin olive oil both work for brushing, so you can use whatever is already in your pantry.

Because the broiler does all the work, these are a great last minute addition to dinner. Slide the pan in while the pasta drains and they will be ready by the time the plates are on the table.

Why You’ll Love These Parmesan Baguettes

Only four ingredients. A baguette, oil, Parmesan and dried parsley are all you need.
Ready in minutes. They broil in just 1 to 2 minutes, so they fit into any busy weeknight.
Crisp and cheesy. Melted, lightly browned Parmesan sits on top of soft, toasty bread.
A fresh take on garlic bread. They pair with pasta, soup and salad just as well as the classic.

Ingredients You’ll Need

Here is what goes into this easy cheese baguette recipe and why each one is there. Exact amounts are in the recipe card below.

Whole wheat baguette: The base of the recipe. Slice it into 1/2 inch pieces so each round toasts on top but stays soft in the middle. Thinner slices can burn under the broiler, and thicker slices won’t warm through in the short cooking time. A day old baguette slices more cleanly than a very fresh, soft one, which makes this a great way to use up leftover bread. A regular white baguette works too if that is what you have.
Melted coconut oil or extra virgin olive oil: A light brush of oil helps the bread toast evenly and gives the cheese something to cling to. Olive oil adds a fruity, savory flavor that suits Italian dishes. Refined coconut oil is neutral in taste, while unrefined coconut oil may add a faint coconut note. Brush lightly, because too much oil makes the slices greasy instead of crisp.
Fresh shredded Parmesan cheese: Shred it from a block if you can. Freshly shredded Parmesan melts more smoothly than pre shredded bags, which are often coated with anti caking powder that keeps the cheese from melting together. A cup covers a whole baguette generously. Spread it evenly so every slice gets its share and browns at the same rate.
Dried parsley: Adds color and a mild, fresh herb flavor. Dried parsley is ideal here because it sticks to the melting cheese and doesn’t wilt or scorch the way fresh leaves can under high heat. If you only have fresh parsley, chop it finely and sprinkle it over the slices right after they come out of the oven instead.

How to Make Parmesan Baguettes

Set up the oven. Move an oven rack to the very top slot and set the oven to broil. The top rack puts the bread close to the heat, so the cheese melts and browns quickly before the bread dries out.
Slice the bread. Cut the baguette into 1/2 inch slices. A serrated bread knife gives clean cuts without squashing the loaf. Try to keep the slices the same thickness so they all finish at the same time.
Arrange the slices. Spread the baguette slices evenly over a baking sheet in a single layer. Leave a little space between them so the heat reaches every edge.
Brush with oil. Lightly brush the top of each slice with melted coconut oil or olive oil. You want a thin, even coat, not a soaked slice. If your coconut oil has firmed up, warm it for a few seconds until it is liquid again.
Top with cheese and parsley. Sprinkle the Parmesan and dried parsley evenly across the tops. Press the cheese down gently so it doesn’t slide off as it melts. Cover the bread right to the edges, since bare spots will just toast.
Broil. Broil for 1 to 2 minutes, until the cheese has melted and the bread is slightly brown around the edges. Stay right by the oven, because broilers work fast and the cheese can go from golden to burnt in seconds. Serve warm, while the cheese is still bubbly.

Kami’s tip: Move the rack to the very top slot and pull the pan after 1 to 2 minutes, as soon as the cheese has melted and the bread is slightly brown.

Ways to Customize Parmesan Baguettes

Add garlic. Stir a little minced garlic or garlic powder into the oil before brushing for a garlic bread style slice.
Change the herbs. Swap the parsley for dried oregano, basil or an Italian seasoning blend.
Mix the cheese. Combine Parmesan with a little shredded mozzarella for a stretchier topping.
Use a different bread. A white baguette, ciabatta or sourdough loaf all work. Just keep the slices about 1/2 inch thick.

Parmesan Baguette FAQs

What can I serve instead of garlic bread with pasta? These Parmesan baguette slices are a great choice. They give you the same warm, crunchy, cheesy side with less work and no garlic to mince.
Can I bake these instead of broiling? Yes. Bake them on a middle rack in a hot oven until the cheese melts. It will take several minutes longer than broiling, so keep an eye on them.
Why did my cheese burn? Broilers are very hot, and the top rack sits close to the heat. Watch the slices the whole time and pull them as soon as the cheese melts.
Can I use pre shredded Parmesan? You can, but freshly shredded cheese melts more smoothly and browns more evenly.
Can I make them ahead? Slice the bread and shred the cheese ahead of time, then assemble and broil right before serving. They are best warm and crisp.
How do I store leftovers? Keep cooled slices in an airtight container in the fridge for 3 to 4 days. Reheat them in the oven or a toaster oven so they crisp back up.
Is this a good way to use leftover bread? Yes. A day old baguette slices cleanly and toasts beautifully under the broiler.

Easy Cheese Baguette Toasts

Parmesan baguette slices made with whole wheat baguette, a brush of oil, shredded Parmesan and dried parsley. They broil in 1 to 2 minutes for a crisp, cheesy alternative to garlic bread.

Print Recipe Pin Recipe

Ingredients

1 whole wheat baguette sliced into 1/2 inch pieces
4 Tbs melted coconut oil or extra virgin olive oil
1 cup shredded fresh Parmesan cheese
2 Tbs dried parsley

Instructions

Move an oven rack to the very top slot. Set oven to 'broil'.
Spread cut baguettes evenly over baking sheet. Lightly brush the top of each with oil. Sprinkle cheese and parsley even across the tops.
Broil for 1 to 2 minutes until cheese melted and bread is slightly brown.

Made these Parmesan baguettes? Leave a star rating in the recipe card and share what you served them with in the comments below. Your feedback helps other cooks plan their next pasta night.