• 1 long, thin French bread(baguette)about 20 in.
  • 2 large bunches scallions, trimmed with 4 inches of the green tops left on
  • 1 cup mayonnaise
  • 3/4 cup freshly grated Parmesan cheese
  • 1 to 2 cloves garlic, crushed


Slice bread into 1/4-inch rounds and set aside. In food processor or chopping bowl, chop scallions finely; add mayonnaise, cheese and garlic. Mix thoroughly. spread about two teaspoons of mixture on each bread round and place on cookie sheet. Run under hot broiler until lightly browned and bubbling. Quickly transfer to serving tray and serve very hot. Makes about 40 to 46 rounds. Pre-baked hard rolls may be used for this appetizer instead of the French bread

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Submitted 6/13/05.
Source: The Detroit Free Press Cookbook
Submitted By: Linda Wilson
French Parmesan Rounds