Parmesan Puffs

So easy and oh so tasty! Toasted buttered bread rounds are topped with a mix of Parmesan, mayo, minced onion and a splash or two Worcestershire for a punch of umami and then broiled to bubbly bliss. Highly doubtful you'll eat just one! For decades, these bite size appetizer wonders have been a mainstay when entertaining and are one on my most requested recipes.

I was first introduced to Parmesan Puffs when I worked for a caterer in Greenwich, CT. If one knows the neighborhood, an eyebrow might be raised when pondering the legitimacy of an appetizer built around white bread and mayo! Parmesan puffs were always one of the most sought out nibbles at every gathering, cocktail party or event they were served at.

Bags of toasted bread rounds and a big containers -- oftentimes several -- of mayo and Parmesan would arrive in the massive wheeled cooler containing the makings of the evenings tasty tidbits, and I would get cracking topping each of the rounds with a mounded scoop of the mixture to then be placed under the broiler until bubbly and golden. From there they would be transferred to a tray and passed by servers in tuxes to countless guests who could never just stop with one.

On many occasions, guests would wander into the kitchen to find out exactly what was in that tasty little morsel they had just relished. (And wonder when the next tray was coming out!)

I've never known exactly what was in the caterer's mixture, but have recreated a recipe for Parmesan Puffs here that has been a mainstay for entertaining in my home. (And truth be told, The Savory Tart hedged on sharing it!)

Ingredients

• white sandwich bread
• butter
• garlic powder
• mayonnaise
• grated Parmesan cheese
• sweet white onion (such as Vidalia or Walla Walla)
• Worcestershire sauce

See recipe card for quantities.

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Instructions

if you don't have a 1-½" cutter, simply cut the crusts off the bread, top the bread slice with Parmesan/mayo spread, and cut the bread slice into quarters or triangles. Or use any favorite small cookie cutter. Trees at the holidays, heart cutter for Valentine's, etc.

Hint: Much of this can be prepared in advance:

Prepare the toasted bread rounds in advance and store in an airtight container for up to three days. Make the Parmesan/mayo mixture and refrigerate in a covered container for up to 3 days. Simply assemble the day of the party and bake at 375°F for 15 minutes.

OR -- even more convenient for preparing in advance. Assemble the Parmesan puffs up to the 2nd to last step. Place the Parmesan puffs on the baking sheet in the freezer for a half hour. Removed the puffs to an airtight container or zipper bag and freeze until ready to use. Then just simply arrange them on a baking sheet and then pop them I the oven at 375°F for 15 minutes.

Substitutions & Variations

• Bacon - Add 3 tablespoons of minced cooked bacon to the Parmesan/mayo
• Chives - For a touch of color, substitute the minced onion with 2 tablespoons of minced fresh chives
• Parmesan Cheese - Replace with Grana Padano, Asiago or Pecorino Romano
• Cheddar and Chive - Replace the Parmesan with freshly grated white aged cheddar and replace the minced onion with minced fresh chives. (Make sure to use aged cheddar.)
• Gruyere and Mushroom - Replace the parmesan with finely grated gruyere cheese. Replace the minced onion with 3 tablespoons of sauteed chopped cremini mushrooms.
• Honey - Drizzle with honey after removing from the oven
• Fig Jam - After removing from the oven, place a small dollop of fig jam on the top of the Parmesan Puff
• Olives - Nestle a slice of olive in the middle of each Parmesan Puff before placig in the oven. (I use Manzanilla with the pimento -- or Castelvetrano -- olives.)
• Truffle / Truffle Oil - add a teaspoon of truffle oil to the Parmesan Mayo mix. Grate a fresh truffle over the top after removing from the oven -- or sprinkle with truffle salt
• Vegetarian - these are naturally vegetarian
• Gluten Free - substitute the white bread with your favorite brand of gluten free bread

Equipment

• baking sheet
• 1-½" diameter round cookie cutter

Storage

Baked Parmesan Puffs can be covered and kept in the refrigerator for up to 5 days. Reheat at 250°F for 15 minutes.

You can also prepare the toasted bread rounds in advance and store in an airtight container for up to three days. Make the Parmesan/mayo mixture and refrigerate in a covered container for up to 3 days. Simply assemble the day of the party and bake at 375°F for 15 minutes.

OR -- even more convenient for preparing in advance. Assemble the Parmesan puffs up to the 2nd to last step. Place the Parmesan puffs on the baking sheet in the freezer for a half hour. Removed the puffs to an airtight container or zipper bag and freeze until ready to use. Then just simply arrange them on a baking sheet and then pop them I the oven at 375°F for 15 minutes.

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