Photo: Aya Brackett; Styling: Emma Star Jensen
Total Time
25 Mins
Yield
Makes about 40

An all-Chardonnay blanc de blancs has an herbal quality that loves the green onions and dill in this appetizer, a brioche layer that echoes the toast itself, and a bright acidity that cuts through the rich mayo and cheese.

How to Make It

Step 1

Preheat broiler. Mix mayonnaise, parmesan, green onions, dill, lemon juice, and pepper.

Step 2

Set baguette slices on a baking sheet and broil about 4 in. from heat just until starting to brown, about 1 minute. Turn slices over and spread parmesan mixture generously on top. Broil until topping is bubbly and starting to brown, 1 to 2 minutes. Serve warm.

Step 3

Note: Nutritional analysis is per toast.

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