Saturday, April 30, 2011
A few months ago, I bought a copy of this (now out-of-print) book called A Slob in the Kitchen. I stuck it with my cookbooks, and then forgot all about it, until a couple of weeks ago when I did some reorganizing and spotted it again. I spent some delightful time reading through it. And I found THE recipe. Or at least it's close. I couldn't wait to try it, but I had to wait until I had company coming that would eat them with me.
When I knew my friend Julie was coming over for an afternoon, I verified with her that the ingredients sounded yummy, and put my plan in action. They turned out great, but I have some notes. Plenty good though, for the two of us to plow through. (My husband doesn't like mayo and our other guest didn't make it in time.)
Thin white bread
1/2 c. mayonnaise
1/2 c. freshly grated Parmesan cheese
1/4 c. finely-diced sweet onion
Use a round cutter to make small rounds. (The book called for 1" - I just used the cutter I had, seemed about right.)
Optional: lightly toast the rounds in the broiler (keep an eye on them - it won't take long)
Mix the other ingredients and spread onto the bread. (See my picture? Spread it a little thinner than that. Set the canapes onto a cookie sheet covered with foil or parchment paper.
Broil for about 7 minutes.
Serve while warm. (We just ate them right off the rack. Informal gathering and all.)