Easy Appetizer: Onion & Asiago Rounds

December 27, 2013

ON NEW YEAR’S EVE, nothing revs my engine like Onion and Asiago Rounds. These two-bite cocktail appetizers are crisp, creamy, and screamingly-delicious. They are also a snap to make. Don’t make me beg you to try them!

Here’s the step-by-step recipe, followed by a printer-friendly, copy-and-paste version:

First, grab a “cocktail”-size loaf of rye bread (available in most supermarkets).

Next, using a 2-inch diameter biscuit-cutter, press out 28 rounds. You can cut out 2 or 3 at a time if you stack the bread.

What to do with the trimmings? Freeze ‘em! They’ll come in handy the next time you wish to make stuffing or bread pudding.

Arrange the rounds on a baking sheet, and then pop them into a 350°F. oven for about 10 minutes, just to dry them out.

Meanwhile, take a small yellow onion…

And mince it, baby.

Also mince up some fresh, flat-leaved parsley…

And shred some Asiago cheese.

Trust me, the scent of the cheese will get your beagle’s attention. Your cat, of course, will show no interest whatsoever.

Now tip some high-quality mayonnaise into a yellow bowl.

Season the mayo with kosher salt and freshly-ground black pepper.

Then add the minced onion…

And the minced parsley…

And the shredded Asiago cheese.

Then stir the works with your polka-dotted spatula.

Taste carefully — you might like to add more salt.

Place a generous teaspoon of the cheese mixture on each round of rye.

For a “finished” look, top each canape with a single slice of black olive.

Folks, it took me all of five minutes to assemble these appetizers.

Pop the baking sheet under the broiler for about 3 minutes. You want the cheese to melt, and the topping to brown slightly. But you do not want the bread to burn. So keep an eye on things.

Ah, perfection.

Delicious, delicious, delicious.

Promise me you’ll try these blissful bites, okay?

Here’s the copy-and-paste version of the above recipe:

Onion and Asiago Rounds
Kevin Lee Jacobs
Ingredients for 28 canapes, serving 7
28 slices of rye cocktail bread, cut into 2-inch diameter rounds
1 cup good-quality mayonnaise
A pinch of kosher salt and 3 grinds of black pepper
1 small onion, minced (about 1/3 cup)
1/3 cup finely chopped flat-leaved parsley
1/3-1/2 cup finely shredded Asiago cheese
Optional garnish: a thin slice of black olive for each appetizer

Place one oven rack at the lower-third position, and another rack at the top position. Preheat oven to 350°F.

Arrange the rounds of rye on a baking sheet; bake on the lower-middle rack just until the bread dries out — about 10 minutes.

Meanwhile, put the mayonnaise in a medium bowl. Stir in the salt, pepper, onion, parsley and cheese. Taste carefully — you might like to add more salt.

Put a generous teaspoon of the cheese mixture on each round of rye, topping the filling with a single slice of black olive.

Place under the broiler just until the topping begins to brown (keep an eye on things — you don’t want the edge of the bread to burn) — about 3 minutes.

If you are not going to serve the appetizers right away, you can keep them warm in a 200° oven for at least one hour.

Serve with the cocktail of your choice, or with wine or champagne.

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Related Posts:
Potato Croquettes
Bacon-Wrapped Grissini
Paillettes (Puff Pastry Cheese Straws)

Comments

  1. Marie H says:

    Do you recommend a martini or a manhattan to accompany these tasty looking morsels? Or perhaps something sparkling?

  2. Marie H. – I recommend a martini in the morning, and a Manhattan during the afternoon. For an evening party, definitely champagne!

  3. Cherylann says:

    hmmm. Just happen to have some asiago cheese on hand. We always do appetizers for late dinner on New Years Eve. I think my selection just got upgraded. Thank you SO much for this one!

  4. Sandy says:

    I make something similar with sharp cheese, jack cheese, green onion and chopped olives. Will have to give your version a try.

  5. Katreader says:

    Oh they sound divine! I’d use a green olive though. I adore green olives, but for some reason, don’t care for black!

  6. Looks yummy!

  7. Shelley says:

    As usual, you’ve shared some delightful looking morsels! Happy New Year to you Kevin and thanks for sharing. I’m sure your lovely beagle would like you to share too!!

  8. Ann Lee says:

    Kevin,
    Does this work for a make and take treat? Bring goodies to parties is a big deal and these sound like they might be better served at home of if you can assemble at hostest location.
    Any suggestions?

  9. Kate says:

    Looks delicious! Thank you!

  10. Hi Ann Lee – Although these canapes are delicious even at room-temperature, for travel I’d do the following: Crisp the rye rounds and make the filling at home; assemble and broil at the host’s location. Enjoy!

  11. Mary L. says:

    Definitely yummy looking!! Happy New Year to you and yours!!
    Look forward to what 2014 will bring from you! Although I am
    already looking forward to what can be started for the garden
    early in January thanks to you!

  12. Pepi Noble says:

    These look delicious. I love cocktail rye and am always looking for something new to do with it. I wonder how this would taste using cocktail pumpernickel. Happy New Year Kevin. Looking forward to what’s new with you in 2014.

  13. Sharon Shade says:

    I make these using pumpernickel. And then I stuff Medjool dates with Stilton cheese to balance. These are great with a glass of champagne.

  14. Pam says:

    Delish!!! Drooling, will have to make some of these! Thanks, Kevin, for your humorous presentation of your pics and articles. Love them!

  15. Adriana Fernandez says:

    Hello Kevin! First of all I want to thank you for the tart pan!! It’s awesome!!! I hope you had a wonderful Christmas!!!!
    These appetizers are great!!!! Love them!!! I’ll bring the champagne. THANK YOU!! Very happy New Year!!!!

  16. Mary Ann Z. says:

    Happy New Year, Kevin! Your appetizers sounds soooo good and I will try them. Thanks for sharing. I look forward to receiving my wings from you.

  17. Donna says:

    Kevin -

    Thank you for being the best treasure every week!

    Happy new year!

  18. TinaK says:

    Will try these tonite but am worried: my only yellow bowl is much bigger than this one and none of my spatulas have polky-dots…will hope for the best. Happy New Year Kevin and thank you for all the tips, recipes, garden, decorating and other ideas over the past year. I’m looking to “reading you” in 2014!

  19. shirley murphy says:

    Thank you Kevin for being you….your the best..

  20. Jean Dowling says:

    Thanks, Kevin I always enjoy your emails and recipes with step by step pictures. Your comments add so much fun. Have a Happy New Year.

  21. Eliza J says:

    I LOVE Asiago…can’t wait to try this. You find the most splendid recipes! Happy New Year Kevin ~ wishing you the very best.

  22. Jackie Bain says:

    Hi Kevin
    These sound and look delicious. Much appreciated. Great getting your tried and true recipes
    Wishing you and yours a truly fabulous 2014.

  23. Sue ott says:

    Kevin, I am going to try these New Year’s Eve….they sound like a great app with any cocktail! Also, awaiting the arrival of spring …..ok, yes ,, a little early, but anxious to see my sweet little friends

  24. Hussey k says:

    Alwaysso much fun to ready your newsletter! These look delicious althougn you can’t beat a good bloody Mary in the am.

  25. constantine says:

    These look good enough to eat. I make something similar with Velveeta and sausage!!! ;^)

  26. Cheryl says:

    I had some small garlic bread sticks leftover from the weekend. After reading this post I went in the kitchen and cut them up into round slices, put them on a baking sheet, sprayed them with a little olive oil, and will be putting them in the oven to crisp as soon as the oven heats up. I have everything but the asiago cheese, so I’m going to use provolone instead. I can hardly wait. I hope there will be some left for my husband to try when he gets home from work!

  27. Pam zenk says:

    Everything looks yummy, Happy New Year.

  28. kath parran moriarty says:

    My uncle would have called these “Kuh-NAPES.” We all hoped he was joking….

    Also, in our house we do “Reubenettes” — cocktail rye bread, thousand island, sauerkraut, chopped pastrami (so you can actually bite these in half without dragging the toppings onto your sweater) and swiss. Fast to do, and they disappear in a heartbeat.

  29. Betsy B says:

    These appetizers were scrumdiddlyumtious.
    I was lazy and did not trim the rye into circles and so the crusts got kinda hard..

    so follow the recipe!

  30. Annie says:

    These were wonderful!! Thanks Kevin!! And a very Happy New Year to you!

    Annie

  31. Dana Hutchinson says:

    I made these for our family gathering over the holiday ‘Bringing in our New Year’ and these were a hit…thanks for sharing!!! Happy New Year to you and yours Kevin, may this year be filled with a lot more colors of happiness for all of us! xoxox

  32. Chris says:

    Hi Kevin,
    These were delicious, as are all your recipes! I tried them out on family Sunday night – a HIT, as usual! xo

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