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PARMESAN ROUNDS




Source of Recipe


Magazine clipping






Recipe Introduction


Using round cookie cutter, make four 1 1/2 inch circles from each slice of bread. Spread one side of each round with some of the butter and place on baking sheet; broil, turning once, until lightly toasted on both sides. In small bowl, combine remaining butter, cream cheese, mayonnaise, onions and dill weed until smoothly blended. Spread about 1 tsp. on buttered side of each round. Sprinkle with Parmesan and place, cheese side up, on baking sheet. (Rounds may be frozen at this point in single layer, then packaged in airtight containers. No need to thaw before broiling). Broil 4 inches from the heat for 3 to 5 minutes or until golden brown. Serve hot. Yield: about 80 appetizers.






List of Ingredients



• 1 loaf sliced white bread
  
• 1/3 cup butter, softened
  
• 8 oz. cream cheese
  
• 1/4 cup mayonnaise
  
• 2 green onions, finely chopped
  
• 1/2 tsp. dried dill weed
  
• 1/2 cup freshly grated Parmesan cheese
  






Instructions



1. Using round cookie cutter, make four 1 1/2 inch circles from each slice of bread. Spread one side of each round with some of the butter and place on baking sheet; broil, turning once, until lightly toasted on both sides. In small bowl, combine remaining butter, cream cheese, mayonnaise, onions and dill weed until smoothly blended. Spread about 1 tsp. on buttered side of each round. Sprinkle with Parmesan and place, cheese side up, on baking sheet. (Rounds may be frozen at this point in single layer, then packaged in airtight containers. No need to thaw before broiling). Broil 4 inches from the heat for 3 to 5 minutes or until golden brown. Serve hot. Yield: about 80 appetizers.