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Marinate the cheese overnight in the olive oil and garlic for better flavor. You can also add fresh tomatoes (cubed and drained) or pitted Kalamata olives over the cheese.

1 large fresh baguette, sliced 1/2 inch thick
1/4 pound Parmigiano-Reggiano
olive oil
1 garlic clove, peeled and bruised
freshly cracked black pepper
1/4 teaspoon dried thyme, rosemary, or marjoram (optional) 

1. Roughly grate or chop cheese and place half of it in a 1pt. mason jar. Add garlic clove, and cover with remaining cheese. Pour in olive oil to completely cover cheese by 1/4 inch. Add herbs if using.

2. Preheat oven to 200 degrees.

3. Toast bread slices very lightly on both sides.

4. With a slotted spoon, remove garlic clove from olive oil-cheese mixture. Shake jar or stir to mix garlic flavor well.

5. Using a large strainer or fine seive, drain cheese over a bowl, reserving oil.

6. Brush each top of slice of bread with oil and place one tablespoon of cheese, spreading to cover entire slice. Add a dash of cracked pepper to each.

7. Place toast slices under a broiler until edges of toast turn golden and, about 5 minutes. Watch carefully to avoid burning. Serve warm or at room temperature.