I am going back in time this week for Friday Night Bites.
One of my college friends use to make this appetizer and I loved it each time
she would make it. It is not healthy but
tasty. It is simple not difficult. It is perfect to enjoy in front of a fire on a
chilly evening. The last few evenings in the Bay Area have dipped into the 40
degree range which is quite chilly for us.
I can only imagine other parts of the country hit even lower temps than
we do.
We used our gas fireplace recently which works well to heat
up the family room where we spend the majority of our time. Hubby loves these cheddar and onion Crostini and
quite frankly can’t stop eating them. Although
I am not a true fan of mayonnaise on a typical basis, sometimes a recipe just
can’t be made without it. This is one
such recipe.
Your favorite Cabernet or Chardonnay would be perfect with
this appetizer. Even a chilled beer
would pair perfectly. Since it is Halloween, this would be perfect to nibble on in between those little ghosts and gobblins. Happy Halloween! Enjoy!
(Click "Read More" below to continue post)
(Click "Read More" below to continue post)
Cheddar and Green Onion Crostini
Makes 18
1 Cup Slice Green Onions (White & Green)
2 Cups (3 oz) Grated Sharp Cheddar Cheese
2 Tablespoon Grated Parmesan Cheese
1/3 Cup + 2 Tablespoon Mayonnaise
½ teaspoon Garlic Powder
1 Cup Slice Black Olives (Drained well)
Sourdough Baguette (18 half inch slices)
In a large bowl add the green onions, cheddar cheese,
parmesan, mayonnaise, garlic powder and olives.
Mix well until combined and binds together. Slice 18 half inch thick slices of a
sourdough baguette.
Top each slice with about 2 teaspoons of the cheese and
onion mixture and spread until it completely covers the slice of baguette. Place onto a baking sheet and cook for 15
minutes at 350 degrees. Remove and
enjoy.
I love these cool nights too but would love a few of these to nibble on any time of the day. There's something amazing about combining mayo and cheese even though I'm not a big mayonnaise fan either.
ReplyDeleteI completely agree Chris! Hope your weekend is going well.
DeleteTasty, not healthy is the motto of all college students. :D This looks fantastic!
ReplyDeleteThank you Valerie! :)
DeleteWow those look absolutely incredible, fantastic recipe!
ReplyDeleteHappy Blogging!
Happy Valley Chow
Thank you!!!
DeleteYum, I say a little mayonnaise is a good thing and you are making want to make these they look so good!
ReplyDeleteMayo in moderation is okay! It just seems to be the best binder for this appetizer. Happy Sunday Suzanne!
DeleteYummmm! I would eat so many of these haha, I LOVE anything this cheesy. Love the addition of the black olives and spring onions to stop it feeling so heavy!
ReplyDeleteThank you Becca!!!
DeleteI would probably toast the baguette slices a little before adding the topping.
ReplyDeleteI have actually done it both ways - toasted and not toasted. I have found that the bottom gets crispy and the top stays a bit softer if not toasted. Either way is great!
DeleteWhat a tasty appetizer, I love the cheddar and green onion combo!
ReplyDeleteThank you Laura! A winner for sure.
DeleteThis appetizer reminds me of a very similar one my mother made when I was a child (and still does to this day from time to time). There is something about melted cheese and green onion. It's a classic crowd pleaser for sure! Hope you are doing well!
ReplyDeleteIt is one of those retro appetizers which transport you right back to being a kid. Fun, huh? Hope you are doing great!!!
DeleteI hope mine will turn out as beautiful as yours!!
ReplyDeleteAhhhhh ,,,,,, thank you!
DeleteWhat a unique topping for crostini. We are definitely in the cooler weather now in CO. Love these with a glass of wine on a Saturday night!
ReplyDeleteLove this crostini. The little bit of mayo with the cheddar and green onions? I could make a meal out of this.
ReplyDelete