Baby Shower Toast
The mayonnaise mixture can be made up to 3 days in advance and stored in a tightly closed container in the refrigerator. The bread shapes can be cut the day before and stored in large Ziploc bags in the refrigerator. Check out the Web Baby Shower link partners below for a variety of cute cookie cutter designs.
Serves: 24
Ingredients:
¾ cup grated Parmesan cheese, preferably Parmigiano Reggiano
½ cup mayonnaise
1 small garlic clove, pressed or minced
¼ tsp. grated black pepper
24 slices good-quality wheat bread
Special Equipment: Cookie cutter in the shape of a stork, baby carriage or your favorite shape
Preparation:
Heat the oven to 400°F. In a small bowl, combine the Parmesan, mayonnaise, garlic and pepper.
Lay the bread on a work surface and cut each slice with the cookie cutter of your choice. Spread about 2 teaspoons of the mayonnaise mixture evenly onto each shape. Arrange them on a large baking sheet and bake until golden and bubbly, 5 to 7 minutes. Serve immediately.
Recipe developed by Jill Polay.
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