Ingredients
Method
- Preheat your oven to 400°F and line a large baking sheet with aluminum foil. Slice the baguette into ¾-inch rounds and arrange them in a single layer on the prepared baking sheet.
- In a small bowl, combine the softened butter with 2 cloves of the minced garlic and a small pinch of salt. Stir until well mixed, then spread an even layer of the garlic butter on top of each bread slice.
- Place the baking sheet in the oven and toast the bread for 6–8 minutes, until the edges are lightly golden and the surface is beginning to crisp. Remove from the oven and set aside.
- While the bread toasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Add the remaining 3 cloves of minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant. Do not let it brown.
- Add the ground beef to the skillet, breaking it into small crumbles as it cooks. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon Italian seasoning. Cook for 6–8 minutes until fully browned with no pink remaining, then drain any excess fat.
- Stir in the tomato paste, Worcestershire sauce, and crushed red pepper flakes if using. Cook for 1–2 minutes, stirring frequently, until the tomato paste is evenly coating the beef. Taste and adjust seasoning as needed.
- Switch your oven to broil on high. Spoon a generous amount of the beef mixture onto each toasted bread slice and top each one with a pinch of shredded mozzarella.
- Broil for 2–3 minutes, watching closely, until the cheese is melted, bubbly, and lightly golden in spots. Remove from the oven immediately, garnish with fresh parsley, and serve hot.
Nutrition
Notes
Storage: Store leftover bites in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F for 5–7 minutes to restore crispiness. Avoid the microwave as it will soften the bread.
Lighter swap: Substitute 93/7 ground turkey for the ground beef to reduce saturated fat while still keeping the filling tender and flavorful. Add an extra drizzle of olive oil to the pan to prevent the turkey from drying out.
Sodium tip: To reduce the sodium in this recipe, use unsalted butter, low-sodium Worcestershire sauce, and season the beef gradually, tasting as you go rather than adding all the salt at once.