Recipe courtesy of Susan Mason
Parmesan Cheese Rounds
- Level: Easy
- Yield: 48 rounds
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 57
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 3
- Sodium
- 74
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.