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Jim Causley Buick

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Bagette slices topped with cheese and tomatoes. photo by Jessie Rouleau.

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Bagette slices topped with cheese and tomatoes. photo by Jessie Rouleau.
March 20, 2014
I was asked to bring an appetizer to a party last weekend. Something easy. I decided on Parmesan baguettes. Toasted little ovals topped with a smear of creamy Parmesan then a quick (and I mean quick) trip under the broiler. Even the picky critics enjoyed. Really.

Easy Pezy Parmesan Baguettes

(makes about 2 dozen)

1 French baguette, sliced

1 stick butter, softened

cup mayonnaise

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cup grated Parmesan cheese

2 tablespoons finely chopped onion (minced)

1/4 teaspoon Worcestershire sauce

a pinch or two of salt

thin sliced plum tomato (optional)

Preheat oven to 350 degrees. Place sliced baguette on a bake sheet and bake for 5 minutes.

Carefully flip slices and return to oven for another 5 minutes. Set aside and cool completely. (This step can be done way in advance.)

In a medium bowl combine softened butter with mayonnaise, Parmesan cheese, onion, Wor-cestershire sauce and salt. Mix well. Store in refrigerator until ready to prepare. Spread (about 2 teaspoons for each baguette) mixture over slices of baguette.

Heat broiler to high with oven rack positioned in middle of oven. Place bake sheet in oven and broil for just a minute or two.

Don't wander from the oven. Pull bake sheet as soon as cheese mixture begins to bubble and brown. Serve warm from oven.

Just for fun I added a thin slice of tomato to some of the baguettes. A perfect compliment to the creamy Parmesan spread.

This super flavorful spread will glide nicely over corn on the cob or any vegetables straight from the grille.

Now how's that for a summer thought!

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