This is an old-fashioned appetizer from author Peggy Knickerbocker who remembers them from her mother’s parties long ago. They are so good they will never go out of style! We serve these little taste treats when we are pouring Stony Hill Chardonnay for cocktails.
½ small yellow onion
½ cup mayonnaise
3 tablespoons freshly grated Parmigiano Reggiano
2 tablespoons chopped fresh parsley
Salt and pepper to taste
8 slices white bread, crusts removed
Preheat oven to 350 degrees.
Peel and finely chop the onion and mix with mayonnaise, cheese and parsley in a medium bowl.
Season with salt and pepper.
Using a 1-inch round cookie cutter, cut bread into 36 rounds. Spread about 1 teaspoon onion mixture onto each round, then sprinkle with more cheese and place on a cookie sheet. Heat under broiler or in the toaster oven for 2-3 minutes until bubbly and brown on top. Serve immediately.