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.
1 1/3 cups mayonnaise
1 cup shredded parmesan cheese
1 cup finely sliced green onions (including tops)
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1/4 teaspoon pepper
1 long baguette, thinly sliced
How to Make It
Preheat broiler. Mix mayonnaise, parmesan, green onions, dill, lemon juice, and pepper.
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.