Roasted onions and parmesan cheese are a great flavor combo. For this canape I use Parmesan/Reggiano grated cheese. If you need a quick canape at the last-minute this one fills the bill – only five ingredients to make the base and then any toppers you want to add. In this case I chose bacon and salmon roe, but you could also do slices of cocktail onion, green or black olive slices, slivers of green apple for a tart twist, or any number of toppers, depending upon your imagination and what you have in your pantry.
Onion and Parmesan Toasts
1/2 cup mayonnaise
1/2 onion, chopped
1/2 cup Parmesan/Reggiano cheese
9 slices of whole wheat bread, toasted
2 Tbl fresh parsley, chopped
Using a non-stick pan, add a small amount of butter and sauté the chopped onion until lightly browned.
In a small bowl add mayonnaise, onion, cheese, and parsley and mix well.
Lay out the bread slices on a cookie sheet and toast one side. Remove from oven and turn over and cut each slice into 4 rectangles. Spread the mixture on each rectangle and place on the cookie sheet. Lightly sprinkle each wedge with paprika and put in 425 degree oven for 5 or 6 minutes.
When hot and bubbly, remove and add to platter, adding your chosen toppers.