1960’s Parmesan Scallion Toasts

Quick, easy, and packed with parmesan, these little Parmesan Scallion Toasts are fantastic when you need to feed a crowd in a pinch.

ALL THE MAYO. ALL THE CHEESE.

Ahh, food of the 1960’s. Often packed with mayo, lots of cheese, and pretty simple. At least that’s what I’ve noticed from the handful of 1960’s vintage cookbooks I have. One of those books is the 1965 Sunset Appetizer Book, and today’s tasty Parmesan Scallion Toasts recipe is adapted from that book. This easy recipe is packed with yummy parmesan, scallions, and I top it off with a little smoked paprika. It’s divine!

QUICK AND PACKED WITH FLAVOR

I stumbled across the original version of this recipe when I was looking for tasty retro appetizers to share with you all for the Super Bowl. I already have a couple Super Bowl crowd pleasers, like my Sombrero Dip and Spicy Chipotle Quesadillas, but I wanted to share something a little quicker to make.

Luckily this recipe caught my eye. They are originally called Hasty Hots; probably because you can make them in a pinch, but I think the name Parmesan Scallion Toasts fits the recipe well. The original recipe only calls for four ingredients but, me being me, I had to change it up a bit. So in goes some garlic and pepper, top it off with some smoked paprika, and now there is way more flavor in these little toasts.

MAYO, WHAT ARE YOUR ROOTS?

Oh mayo, you are delicious, creamy, fatty, and I love you, but…I will never know  the exact  story of your origin. It seems like most people believe mayo was created for the first time in 1757 by the Duke of Richelieu’s chef.[note]”Mayonnaise – Oxford Reference.” Mayonnaise – Oxford Reference. July 23, 2016. Accessed January 12, 2017. http://bit.ly/2ip4iBF[/note]  

After the capture of Mahon, which is on the Spanish Isle of Minorca, there was to be a victory feast. The chef wanted to make a sauce using cream and eggs, but couldn’t find any cream. So he used oil instead and the amazing condiment we know as mayonnaise was born.[note]Https://whatscookingamerica.net/author/brenda/. “History of Sauces, Whats Cooking America.” What’s Cooking America. November 01, 2016. Accessed January 12, 2017. http://bit.ly/2iMbS6T.[/note]  At least that is how the story goes!

Okay, who is going to make these tasty 1960’s inspired Parmesan Scallion Toasts for their next party? Let me know in the comments below!

1960’S PARMESAN SCALLION TOASTS RECIPE TIPS

-I use pre-grated parmesan when making this tasty recipe. When making yours, feel free to grate the parm yourself or use shredded.

-Any bread works great for this recipe. If you want to use sliced bread, just cut each slice into little triangles.

1960’s Parmesan Scallion Toasts

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 18 toasts 1x

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Ingredients

• 1 cup grated parmesan cheese
• 3/4 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

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Instructions

1. Preheat oven to broil.
2. Combine all ingredients, except baguette together in a medium bowl. Mix well.
3. Evenly spread mixture onto baguette slices and place on a lightly oiled baking sheet. Lightly sprinkle with smoked paprika.
4. Broil toasts until browned and bubbly, 2-3 minutes.

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Notes

Recipe adapted from the 1965 The Sunset Appetizer Book

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