Sunday, April 4, 2010

Parmesan Onion Puffs

I tend to get stuck in a rut with appetizers - I have my usual go-tos, but I wanted to find something a little lighter for Easter lunch. I knew we'd be eating a pretty heavy meal, so these little beauties seemed like a winner. (Plus, they're pretty much my favorite dip - onion souffle - on bread, but with built-in portion control.)

Parmesan Onion Puffs
adapted from The Best of Gourmet

2-2.5 ounces finely grated Parmesan cheese
1/2 cup mayonnaise
1/4 small onion, minced
1/8 tsp cayenne (it could have had a little more)
Loaf of white sandwich bread

Preheat oven to 400 degrees (make sure rack is in the upper third of oven).

Stir together cheese, mayonnaise, onion, and cayenne. Set aside.

Using a cookie cutter, cut 2-4 rounds (depending on size) from each slice of bread. Arrange and bake on a cookie sheet for about 4 minutes, until tops are crisp and just golden brown. Remove from oven and let cool for a couple of minutes.

Top each toast with a 1/2 tsp (or more, if bigger circles) of the cheese mixture, and spread to the edge of the bread with a knife. Return to oven, and bake for 6 minutes, or until top is puffed and golden. Serve immediately.

The puffs are the front right.

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