Two-onion toasts with pecorino cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sweet onion; finely diced | |
| 2 | tablespoons | Snipped chives |
| 2 | tablespoons | Light mayonnaise |
| 1½ | tablespoon | Flour |
| 5 | tablespoons | Grated pecorino cheese |
| 1 | dash | Hot pepper sauce |
| ⅛ | teaspoon | Salt |
| Freshly ground black pepper | ||
| 32 | slices | Baguette bread; about 2 inches wide by 1/4 inch thick |
| Paprika; preferably sweet Hungarian | ||
Directions
Combine onion, chives, mayonnaise, flour, cheese, hot pepper sauce, salt and pepper to taste in bowl. (Topping can be made 1 day ahead and refrigerated, tightly covered.) Stir well before using.
Spread each baguette slice with ½ tablespoon onion mixture. Place in single layer on baking sheet. (Toasts can be prepared few hours in advance and refrigerated.)
Sprinkle with paprika and bake at 450 degrees until lightly browned, about 12 minutes. Serve hot or warm.
32 toasts. Each toast: 29 calories; 67 mg sodium; 1 mg cholesterol; 1 gram fat; 5 grams carbohydrates; 1 gram protein; 0.04 gram fiber.
Posted to FOODWINE Digest by Leslie Duncan <duncan@...> on Dec 30, 1997