Onion and Parmesan Toasts |

Onion and Parmesan Toasts

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

Servings: 36
Time: 20 mins
Difficulty: easy
Print

Ingredients:

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

Preparation:

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.

MAYO, PARSLEY, ONION, AND CHEESE – THAT’S IT!

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.