Recipe courtesy of Susan Mason

Parmesan Cheese Rounds

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 48 rounds
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Ingredients

1 loaf thin sandwich bread

1 cup mayonnaise

1/2 cup freshly grated Parmesan

Yellow mustard, for spreading

10 to 12 small white onions (pearl or boiling onions), very thinly sliced

Directions

Preheat the broiler to 425 degrees F. 

With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes. 

Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread. 

Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.

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