Cut one thin baguette into small slices on the diagonal and line-up on a parchment covered baking sheet. (Use parchment only to keep it neater for clean-up!)
Mix about 1/2 c. olive oil (or more -- you can add as you go along) with dried herbs. I use basil, oregano, thyme, rosemary or herbs de Provence, along with some red pepper flakes and BIT of salt (not much). You can use what you like or have. Garlic or garlic powder is also good.
Spread onto bread and top with shredded Parmesan cheese. (I like Sargento -- you don't need to use "the good stuff."
Bake at 300 for about 15-18 minutes, but you may need to go a bit longer. It should get slightly browned but not burned.
This is extremely good with seven-grain or multigrain baguettes, but also good with French bread.
Serve with spreads, tapenades, or just enjoy! Leftovers make great croutons.