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.
Sunset DECEMBER 2013
1. Preheat broiler. Mix mayonnaise, parmesan, green onions, dill, lemon juice, and pepper.
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.
Note: Nutritional analysis is per toast.
Go to Full Version of