The Ultimate Party Snack


The more stars, the more
points this recipe will get.



Preheat oven to 400°.
Line a sheet pan with foil for easy cleanup.
Lay baguette slices on prepared pan.
In a medium bowl, combine the Parmigiano Reggiano, mayonnaise, and garlic. Using a spoon or narrow rubber spatula, spread 2 tablespoons of the mixture on each baguette slice, spreading to the edge.
Bake for 12-15 minutes, rotating pan after 6 minutes, until toasts are nicely browned in spots and puffy.
Remove from sheet pan with a wide spatula and place on a serving platter.
Sprinkle with minced parsley and red pepper flakes if using. Serve hot. Try to look modest at all the compliments.

About Chef Libby Maeder

I love to cook, eat, shop for, and read about food. I love trying new recipes and sharing the results with my husband, and sometimes our adult sons and their partners, family and friends. I write about my food adventures on my Facebook page, Libby Loves to Cook, as well as once a month in our wonderful local newspaper, the East Aurora Advertiser.


Parmigiano Reggiano Party Toast

    • 10 minutes

    • 15 minutes

    • 225 calories

    • 4



8 baguette slices, cut diagonally, approx. 4x2x½ inches
½ cup mayonnaise
¾ cup genuine Parmigiano Reggiano, freshly grated or finely shredded
1 garlic clove, minced
¼ cup minced fresh parsley
Red pepper flakes, optional


When I was a starving college student, I used to love to make a slice of toast and spread it thickly with mayonnaise and "parmesan" cheese from that familiar green canister. This recipe using genuine Parmigiano Reggiano and other fresh flavors is next-level; an indulgent party snack based on my long-ago invention. I've always loved these flavors and textures together.


Goes great with a medium body red wine, a crisp Pinot Grigio, ice cold beer, or sparkling water.