Parmesan Cheese Rounds

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These were terrible. Before our guests arrived, I made a practice batch to taste. So glad I did as my husband and I agreed this appetizer was a big disappointment. Very bland and nothing special. I followed the recipe as written and will not waste my time or ingredients again.

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These are excellent! Few ingredients and are so delicious. I used thinly sliced red onion instead of the white onion. Definitely a party keeper!!

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This is similar to a recipe my grandmother taught me where you finely chop onion and add it to Mayonnaise, parmesan and just a dash of milk. She didn't toast the bread rounds, nor did she spread the dijon mustard. However, thanks to Paula and Susan, my new way is to toast rounds, spread with mustard, but then put my grandmother;s onion/parmesan/mayo spread on top and cook. The mustard gave it a great little kick.

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They were ok, nothing major about them....

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I had the pleasure of attending a cooking class taught by Susan Mason and she made these. They are delicious and easy to make at home. Everyone loves them. Susan is a wonderful cook and her cookbook is one of the best I own.

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These were pretty darn good! We saw the episode this morning where Paula made these. We were quite skeptical about the mash up of ingredients, but figured since we had spaghetti planned for dinner these could stand in for garlic toast. Mustard and onions are not quite matches for marinara, but the toasts themselves were tasty. I made them on extra skinny sourdough loaves sliced into thin rounds. My kids ate a third of the toasts before dinner even was served! The Parmesan/mayo goop browned up beautifully, and I will likely use it often from here on out.