Everyone will love this quick side dish, including the cook, as it comes together in a few minutes. Try it at your next big potluck or thanksgiving!

 Perfectly cooked, ready to eat
Perfectly cooked, ready to eat


  • 1 loaf french bread (or whatever floats your boat, but softer/sweeter breads are better)
  • 1 tub powdered Parmigiano-Reggiano (the real stuff!)
  • 1 stick butter


Slice the bread on the bias (trying to get a wide slice to put cheese on). Arrange on sheet pan, perhaps with foil underneath.

Melt butter in bowl, apply generously to bread. Dipping the bread works too.

Optional: Briefly broil bread to lightly brown butter. But take care not to cook bread too much, or the parmesan won’t brown before the bread burns.

Use spoon to pour/sprinkle as much parmesan on the slices as you dare. I generally use the entire tub on a baguette of bread. In other words, there should be a mound of cheese on each slice.

Heat oven to Broil when ready to cook. Alternately, use a Seerzall in a pinch, but the oven is better.

Place bread under broiler, cook until parmesan is starting to brown (or the bread is about to burn, whichever happens first).