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Parmesan and Swiss Crostini

December 31, 2010

A fabulous little snack that you can have ready in moments any day of the year.  The chives add that extra little zip of taste.  This is my favorite combination of cheese selections for the crostini but your choices, or anything in the refrigerator will get you rave reviews when you thought you had nothing for a little appetizer.  They go great with soups and salads as well.

Parmesan and Swiss Crostini


  • 1/2 C. Parmesan Cheese (shredded)
  • 1/2 C. Swiss Cheese (shredded)
  • 1/4 C. Onion (finely chopped
  • 1 C. (+/-) Mayonnaise
  • 1/4 C. Garlic Chives (snipped fine)
  • 2 French Baguettes
  • Few Sprigs of Fresh Parsley (for Garnish)


  1. Combine cheeses and onion in a bowl
  2. Add the mayonnaise and snip some chives into the mixture
  3. Cover and refrigerate until ready to prepare
  4. Slice the baguettes and cover each slice with cheese mixture
  5. Bake at 350 degrees for approximately 10 minutes (cheese will begin to bubble)

This cheese spread is also good on rye or wheat toasts.

(Makes about 40)







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