By Shannon O'Donnell
Most recipes from the 1970s (think about all of those casseroles..ewww) don't stand the test of time. However, my Mom's groovy little appetizer called 'Pizza Rounds' are still a modern day hit.
I know, because like the black bottom cupakes, these flavorful little bites were snatched up from the baby shower buffet table more quickly than you could say "baby-bouncer-boppy-and-bjorn". While they may LOOK like mini-pizzas, Pizza Rounds aren't really pizzas at all, at least in the traditional sense. No tomato sauce, no mozzarella involved. But just as delicious!
16 ounces wine salami or prosciutto, chopped
½ onion, diced
8 ounces of cheddar cheese, shredded
4 ounces parmesan, shredded
1 bunch of parsley, finely chopped
2 garlic cloves, finely diced
8 oz jar of mayonnaise…use just enough to make a paste
Salt and pepper to taste
2 sourdough baguettes, thinly (1/4” slices) sliced
Mix first eight ingredients together, with enough mayonnaise (you may not need the whole jar) to make a spreadable paste. Use fork to spread over baguette slices, then place on baking sheets. Broil in the oven until cheese is melted and bubbly. Can either serve warm, or let cool then warm again for a party. They freeze VERY well, so you can make in advance and then warm again in time for your event.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.