This versatile crusted bread is a great addition when you need a flavorful crouton to accompany your favorite soup or salad. With a crusty top and soft center, it even works well as a compliment to many pasta dishes. I usually make two full baguettes (...so many carbs!), because this bread has a habit of disappearing quickly once it hits the table. Best of all, unused portions can be retoasted and used as crunchy croutons either whole or crumbled.
Slice baguette diagonally to yield about 10-12 2" slices. Place slices evenly-spaced on a low-rimmed metal baking sheet.
In a small bowl, add olive oil, pepper and salt. Adjust quantity to taste. Strip several sprigs of their leaves and chop. Remove any remaining stems. Whisk together with a fork.
With a basting brush, brush the baguette slices with the oil mixture. Sprinkle with freshly grated parmigiana.
Place in broiler for 3 - 5 minutes until golden and toasty.