Appetizers, Canapes, Super Bowl
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Onion and Parmesan Toasts

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
  • 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!

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.

TOASTS ON COOKIE SHEET AND READY FOR THE OVEN.

TOASTS ON COOKIE SHEET AND READY FOR THE OVEN.

When hot and bubbly, remove and add to platter, adding your chosen toppers.

READY FOR ACTION!

READY FOR ACTION!

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