Parmesan Scallion Bread

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 lengthwise1/2 c. mayo 1/4 c. freshly grated parmesan reggiano 1/4 c. chopped scallionsblack 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 … Continue reading Parmesan Scallion Bread