Food + Recipes

Parmesan Toasts – A Champagne-Perfect Snack for #Let’sLunch

July 8, 2011
parmesan_toast_recipe

As the hostess of The Bubbly Girl, it’s probably no surprise that I think about enjoying champagne and sparkling wine a lot. But many people are surprised to learn that these effervescent wines are perfect for pairing with all kinds of foods.

When people hear the word “champagne,” high-end fare like caviar, lobster and cracked blue crab comes to mind. Those are all delicious with champagne and it’s sparkling sisters. But so are a range of foods that aren’t so high-falutin.

Potato chips, popcorn, french fries – basically anything salty, slightly greasy or crispy is wonderful with champagne and sparkling wine.  Pizza and prosecco is fabulous. A juicy burger can be deliciously paired with a sparkling wine, as long as it’s got some gravitas from long-aging or richness from pinot noir.

The recipe section of The Bubbly Girl.com shares recipes for seasoned popcorn, savory cheddar shortbread and all sorts of foods that play well with bubbly. When I was invited to contribute a recipe to the #Let’sLunch champagne-friendly snacks lunch, I wanted to do something new and easy.

I kept thinking of the ghetto-gourmet spread I made for grilled corn on the cob this past weekend. The mix of mayonnaise, grated parmesan, seasoned salt and chili powder was exquisite on corn — and tasted pretty good by itself.  I thought this slightly salty, slightly rich spread would taste even toasted on a baguette. You’ll find these Parmesan Toasts are perfect with sparkling wines of all kinds and they couldn’t be easier to make.

 

Parmesan Toasts

1/4 cup mayonnaise

4 tablespoons grated Parmesan (the crumbly kind)

seasoned salt, to taste

dash of paprika

1/4 French baguette, cut into thin rounds

Mix the mayonnaise, Parmesan, salt and paprika in a small bowl to make a uniform paste. Spread the mixture onto the baguette rounds, so you can’t see through to the bread.

Toast under a broiler – watching them carefully – until golden brown.

Eat while warm with your favorite bubbly.

© 2011 Maria Hunt aka The Bubbly Girl.

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5 Comments

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