Parmesan Scallion Bread

When it comes to warm appetizers, or party snacks, the baked-in-the -oven golden richness of this toasted treat is worth coming back for a second, and more, piece.

I learned this recipe from my husband, who himself learned it from a family friend named Linda, who is its namesake in his family.


At the heart of any golden crusted treat is probably fat and this bread is no exception. In an era when mayonnaise has inexplicably gone out of style, yet European style butter is quite popular, this recipe is a throwback to a bygone era.

1/2 French baguette, split lengthwise
1/2 c. mayo
1/4 c. freshly grated parmesan reggiano
1/4 c. chopped scallions
black pepper, or Aleppo pepper, to taste

Chop the scallions finely, grate the parmesan, and combine with the mayo and black pepper in a small bowl. Cut your your baguette in half lengthwise and toast under the broiler for a minute until lightly brown. Spread your mayo mixture out on both pieces and return to the broiler until it gets nicely golden brown. This should only take a minute or so more. Once you remove it from the oven, let it rest for a few minutes to cool down. Cut into roughly 16 even pieces and serve as a substantial appetizer for two or one of several snacks for a group.

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