PARMESAN-BLUE CHEESE TOASTS
1 cup mayonnaise
2 large garlic cloves, minced or pressed
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)
3/4 cup finely chopped scallions (white and green parts), plus more for garnish
2 sourdough or french baguettes, cut into 28 (1/3-inch-thick) diagonal slices
1. Combine mayonnaise, garlic, ground pepper, and cayenne pepper in medium bowl and whisk to blend. Mix in parmesan, blue cheese and scallions; season with salt. (Can be made 2 days ahead. Cover and refrigerate.)
2. 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.
3. Transfer toasts to large platter. Sprinkle with chopped scallions and serve warm.
barely adapted from Gourmet, November 2003 by Tina Thompson, Orlando, FL
|pressing the garlic into the bowl with the mayonnaise|
|I jumped the gun and added the parmesan before I mixed the mayo etc...|
|...so I whisked it off to the side first and then added everything else.|
|blue cheese added|
|spreading on a toasted baguette slice|
I did toast the bread, but I was pressed for time,
so I skipped brushing them with olive oil first.
|ready to go back in|
|toasty close up|
I forgot to sprinkle them with more scallions
to make them look pretty (how typical of me).