Makes 2 dozen pieces
Sweet shallots and sharp mustard are flavor accents to the creamy cheese topping on these toasts that pair so well with any tomato-based Bloody Mary. And since they freeze so well you can keep them on hand for impromptu gatherings. While I usually serve these as a snack, they can be woven onto a skewer to use as a garnish, too.
2 tablespoons unsalted butter
2 large shallots, minced
12 slices white sandwich bread
Salt and freshly ground black pepper
¼ cup Dijon mustard
½ cup mayonnaise
¾ cup freshly grated Parmesan cheese
Preheat the broiler, and cover a baking sheet with heavy-duty aluminum foil.
Heat the butter in a small skillet over medium-high heat. Add the shallots and cook, stirring frequently, for 5 to 7 minutes, or until the shallots soften and are lightly browned. Season with salt and pepper to taste, and scrape the shallots into a mixing bowl.
Trim the crusts off the bread slices using a serrated bread knife and cut each slice in half. Arrange the slices on the baking sheet. Broil the bread 8 inches from the broiler element for 30 seconds to 1 minute, or until toasted. Remove the bread from the oven.
Turn the bread slices over and spread mustard on the untoasted side. Add the mayonnaise and cheese to the mixing bowl with the shallots, season with salt and pepper to taste, and stir well.
Spread 1 scant tablespoon of the mixture on top of the mustard on each bread slice. Broil the slices for 1 to 2 minutes, or until the tops are brown and bubbly. Watch them carefully as they broil. Serve immediately.
Note: The slices can be made up to 2 days in advance and refrigerated, tightly covered; they can also be frozen for up to 2 months. Reheat chilled slices in a 350ºF oven for 5 to 7 minutes and frozen slices for 10 to 12 minutes.