Thanks and Happy New Year,
Sue

Robust Onion Cheese Toast

1 cup mayonnaise
1 package cream cheese, softened
4 oz blue cheese, crumbled
2 Tablespoons chopped parsley
2 tablespoons minced onion
½ teaspoon minced garlic
½ teaspoon hot pepper sauce
½ teaspoon white pepper
1 loaf sliced cocktail rye bread

Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance.
Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve.
To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10 – 15 minutes until toasts are puffy and slightly brown.

Robust Onion Cheese Toast

1 cup mayonnaise

1 package cream cheese, softened

4 oz blue cheese, crumbled

2 Tablespoons chopped parsley

2 tablespoons minced onion

½ teaspoon minced garlic

½ teaspoon hot pepper sauce

½ teaspoon white pepper

1 loaf sliced cocktail rye bread

Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance.

Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve.
To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10 – 15 minutes until toasts are puffy and slightly brown.

Just FYI - here's another type of 'toast' recipe that's excellent - I bake mine and don't broil them.

Posted by: MQmoi (My Page) on Mon, Oct 7, 02 at 11:41
World's easiest and yummiest hor d'oeuvres. I made these last year for Christmas and New Year's. They disappear as soon as they are out of the oven.

Onion toasts

3/4 cup chopped sweet onion such as Vidalia or Walla Walla
1/2 cup mayonnaise
14 slices party (cocktail) rye or pumpernickel bread
1/4 cup freshly grated parmesan

Preheat broiler. Stir together onion and mayonnaise. Arrange bread slices in 1 layer on a baking sheet and broil 6 inches from heat until lightly toasted (watch carefully). Remove from oven and turn toasts over. Spread evenly with onion mixture and sprinkle with cheese and freshly ground pepper.

Broil hors d’oeuvres until topping is bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning).

I experimented with additions--only one of the following, not all--sliced green olive, fresh oregano, paprika, cayenne.

Serve warm.
Gourmet magazine.

Sue