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:
Taste carefully — you might like to add more salt.
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.
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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