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These 10-minute Parmesan Scallion Toasts are a last-minute appetizer you need at your party. Sliced bread is topped with a savory mix of mayo, parmesan, scallions, and garlic, then broiled until golden and gooey.
A 1960’s appetizer that never goes out of style.
Parmesan. Garlic. Scallions. What’s not to love? These Parmesan Scallion Toasts are fun little appetizers that are quick and easy to prepare. Guaranteed to fill you with nostalgia and all of that cheesy goodness you crave on a regular basis.
The food from the 1960s is some of my favorite because it was a time of simplicity. Take my Two-Ingredient Applesauce Squares and Raspberry Meyer Lemon Granita for example. They’re proof that a short list of ingredients and minimal cook time is all you need to make flavor-packed appetizers.
This is another vintage-inspired appetizer, molded from the Hasty Hots recipe in the 1965 Sunset Appetizer Book. I added my own spin to these parmesan onion mayonnaise toasts, with added garlic and paprika, but without skimping on the mayonnaise or cheese.
All it takes to have these tiny toasts prepped, assembled, and broiled is 10 minutes. No special equipment or techniques needed, either! It’s the simple appetizer of your dreams that you get to enjoy in a pinch.
What do I need to make parmesan cheese toast appetizers?
The name of the game here is quick and easy. That’s why these ingredients are not only delicious when combined, but are likely already in your kitchen:
I used pre-grated parmesan because it’s convenient and helps get this finger food on the table in 10 minutes or less. When making yours, feel free to grate the parmesan yourself or use pre-shredded.
Scallions (green onions) are chopped small and stirred in with the mayonnaise mixture to give it a boost of savoriness. Unlike their family members (like sweet onions, red onions, or shallots), green onions have a mild and refreshing flavor that doesn’t overwhelm the dish. Instead, their bright burst balances each bite, keeping your guests coming back for more.
You need something creamy to bring the cheesy scallion mixture together and spread on the bread, and mayonnaise does just that. You can swap this for a 1:1 mix of cream cheese and mayonnaise if you want to thicken the texture.
The creamy parmesan and scallion mixture is served on top of sliced baguettes to finish these bite-sized snacks. Just like homemade crostini, without needing to toast them in the oven ahead of time.
Technically, any bread works great for this recipe. If you don’t want to use a baguette, substitute it for any crusty or regular sliced bread instead. Just cut each slice into small, bite-sized triangles so they’re easy to grab and go.
This is sprinkled onto each toast at the end to add a complimentary smoky flavor. If you can’t find smoked paprika, use regular paprika instead.
Find inspiration in my other crostini appetizers or add your own spin to customize these easy parmesan toasts. These suggestions should help get you started:
- Top with fresh herbs instead of paprika. Chives, thyme, or parsley would go well here.
- Stir a dollop of homemade pesto in with the parmesan and mayonnaise for a heightened herby flavor.
- If you love the smoke from the paprika, stir 2 to 3 drops of liquid smoke into the mayonnaise mixture.
- Use roasted garlic instead of fresh to really enhance the savoriness in each bite.
Make these cheesy toasts a part of the spread at the party! In fact, buy a second baguette when you’re out shopping so you can serve them next to a batch of radishes and butter crostini or tomato basil bruschetta.
Can you make them ahead of time?
While the toast appetizers are best baked and eaten right out of the oven, you can save time by mixing the mayonnaise and scallion topping together 1 or 2 days ahead of time. Keep it in an airtight container in the fridge until it’s time to assemble the toasts.
Bread tends to dry out after it’s sliced. If you can, buy a fresh baguette on the day of serving, and don’t slice it until it’s time to assemble (or a few hours before).
Parmesan Scallion Toasts
- 1 cup grated parmesan cheese
- ¾ cup mayonnaise
- 8 green onions chopped
- 1 clove garlic minced
- black pepper to taste
- 1 french baguette sliced into 18 slices
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Preheat oven to broil.
- Combine all ingredients, except baguette together in a medium bowl. Mix well.
- Evenly spread mixture onto baguette slices and place on a lightly oiled baking sheet. Lightly sprinkle with smoked paprika.
- Broil toasts until browned and bubbly, 2-3 minutes.