Parmesan-Blue Cheese Toasts with Green Onions:
Pecks Wine and Spirits - Friday Night Wine Tastings

1 cup mayonaise
2 large garlic cloves, minced
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups freshly grated parmesan cheese (about 5 ounces)
3/4 cup finely crumbled blue cheese (about 3 ounces)

28 1/3-inch diagonal bread slices cut from 2 sourdough baguettes
Olive Oil

3/4 cup finely chopped green onions(scallions)

Combine mayo, garlic, ground pepper and cayenne in medium bowl and whisk to blend. Mix in cheeses; season with salt. (Can be made 2 days ahead. Cover and refrigerate.)

Preheat oven to 400 F. Brush 1 side of each bread slice with oil. Place oiled side down on large rimmed baking sheet. Bake bread slices until almost golden, about 5 minutes. Spread 1 generous tablespoon cheese mixture on each bread slice on sheet. Bake until cheese topping starts to bubble and toasts are golden at edges, about 10 minutes.

Transfer toasts to large platter. Sprinkle with chopped green onions and serve warm.

Makes 28
(Recipe courtesy of Epicurious.com)

This Hor d'oeuvre was served with:
Maso Canali Pinot Grigio '04 - Italy
Rosso Di Rocca vino da tavola (red table wine) - Italy

Print This Recipe