The Dish | Parmesan Rounds

With New Year’s Eve just around the corner, here is a recipe of one of my mother’s go-to cocktail party appetizers. It’s an easy, tried-and-true gem and guaranteed to be gobbled down in minutes. Perfect with a tall martini or glass of bubbly!


  • 1 loaf Pepperidge Farm thinly sliced white bread
  • 2 tbsp mayonnaise
  • 1 8-ounce package cream cheese
  • 1 green onion, chopped
  • 1/4 cup butter, melted
  • 1/2 cup Parmesan cheese, grated


  • Preheat oven to 350 degrees. Using a cookie cutter (or champagne glass, like me) cut bread into 1 inch rounds.
  • Place rounds on a baking sheet and toast for 5 minutes on one side. Flip over and toast for another 2 minutes.
  • Combine cream cheese, mayonnaise, butter, and green onion with a hand mixer. Spoon mixture onto each toasted bread and dip into Parmesan cheese.
  • Place the cheese rounds under the broiler until cheese is beginning to turn brown and bubbly, about 2-3 minutes. Watch carefully.
  • Cool on wire racks, then serve warm or at room temperature.

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