Parmesan Cheese Rounds Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

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  • 1 loaf thin sandwich bread
  • 1 cup mayonnaise
  • 1/2 cup Parmesan cheese, freshly grated
  • yellow mustard, for spreading
  • 10 to 12 small white onions, very thinly sliced (pearl or boiling onions)


Preheat the broiler to 425°F.


With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.


Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.


Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.

Parmesan Cheese Rounds


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