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Matuce’s Onion Toasts

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Makes 2 dozen

8 slices good quality white loaf bread
1 small red onion, minced
1/2 cup mayonnaise
2 teaspoons whole-grain mustard
1/2 cup grated Parmesan cheese
Ground black pepper

Adjust oven rack to middle position and heat oven to 425 degrees. Use a 2-inch biscuit or cookie cutter to cut 24 bread rounds; place on a cookie sheet and bake until golden brown. Remove toasts from oven and turn oven to broil.

Meanwhile, mix onion, mayonnaise, mustard, 1/4 cup of the Parmesan cheese and a few grinds of pepper. Spread a portion on each toast round and sprinkle with remaining cheeses. Broil until bubbly and lightly spotty brown, 2 to 3 minutes. Serve.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

7 Comments

  5. Kel says

    I have always made these with just the onion, mayo and parmesan and topped them on melba rounds. I love the addition of the mustard! Can’t wait to try this!

    Reply

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