Instructions: Weve seen these in gourmet shops for $24 a pound! A very dense loaf of bread makes cutting thin slices easier and be sure to use a top-quality grating cheese such as Parmigiano Reggiano for the best flavor. Do-Ahead: up to 2 weeks.

PREP TIP: Original recipes uses 2 tablespoons of olive oil. To reduce amount, try spraying or diluting 1 tablespoon olive oil with 1 tablespoon of low-fat vegetable or chicken broth; or juice, or balsamic vinegar and water. Experiment

1. Preheat oven to 300F degrees. With serrated knife, cut off ends from bread; reserve for making crumbs. Cut loaf into slices, each slightly thinner than 1/4 inch thick. Place slices on large cookie sheet. Bake slices until dry and toasted, about 30 minutes, turning slices over halfway through cooking time. Remove cookie sheet from oven. Turn oven control to 400F degrees

2. Meanwhile, in medium bowl, with fork, mix Parmesan and remaining ingredients until combined.

3. Top each bread slice with 2 rounded teaspoons cheese mixture; spread mixture slightly. Bake toasts 3 to 5 minutes, until cheese melts. Cool toasts on cookie sheet on wire rack at least 2 hours or overnight to allow topping to dry out. Store at room temperature in tightly covered container up to 2 weeks.

Each toast: with 2 tablespoons oil undiluted, about 90 calories 40% cff, 5

Yields: about 24 toasts
Work Time: 15 minutes plus cooling
Total Time: 50 minutes plus cooling

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