Parmesan Crisps

In a small saute pan over medium high heat, add olive oil.

Peel and crush garlic, and add to oil when the oil is warm. Allow garlic to sizzle and warm up, but do not cook it too thoroughly. The object is to infuse the garlic taste into the oil. When the garlic begins to sizzle, turn off the heat.
Set cooked garlic aside.

Slice bread in 1/4 – 1/2 inch slices and arrange on a baking sheet. Brush with oil from saute pan.

In a food processor, put parmesan cheese, warm garlic from the pan, and the rosemary leaves (removed from the sprigs). Pulse until it resembles large crumbs…you do not want a fine puree, but instead combine all three into a “cornmeal” consistency.

Cook bread slices under a broiler on low until just beginning to turn golden. Remove from broiler and top with cheese mixture. Do not heap the cheese mixture on top, or the center of the bread will be chewy instead of crispy. Return to broiler until cheese has melted and the bread is golden.

Cool on a rack. Serve with your favorite dip.