Friday, December 4, 2015
Here's another totally retro recipe I served as a lunch time snack on Thanksgiving. I remember eating these toasty little guys as a young girl when my mom would make them for cocktail parties. Now that I think of it, that probably annoyed her - us kids sneaking around in the kitchen, snatching her carefully prepared party food while she was trying to pull off a party. Sorry Mom! These were worth it!
I veganized the recipe and they turned out exactly how I remember them. What gives this simple recipe its unique taste is the rye bread - do not swap out the rye bread. Search high and low for Rubschlager Brand Cocktail Rye bread .....or take the time to cut tiny squares from another type of rye bread.
Here's what you need:
Cocktail size rye bread (30 slices for a full recipe)
1 small red onion, minced
1 C parmesan cheese (see note)
1/2 C mayo
Here's what you do:
Mash the onion, cheese and mayo together with a fork. Spread over the bread. Broil until brown and toasty - watch carefully!
Note: My vegan parm: 1 C raw cashews, 1/4 C nutritional yeast, 1 t salt. High speed blender. Totally addicting!