These have been a favorite of our family forever. I first had them at my sister-in-law’s house on New Year’s Eve 1996. I fell in love with them then and we made them for several years for many parties until the recipe got set aside for new items. I originally posted about them in Mini Rye Cheese Appetizers (click for link to original post) on December 27, 2013. Whether you call them Mini Rye Cheese Appetizers, Greek Pizzas or Onassis Pizzas they are simple plentiful appetizer to serve at a party or potluck.
We love these. If you are afraid of the onion don’t be. It adds flavor to the dish but doesn’t really taste like onions. My onion hating daughter love these too. When she found out there was actually onions in it she was surprised she had been eating these for years and never even knew there was onion in them. You can adjust the amount of Parmesan cheese in these too. Don’t use the good stuff for these the old green can Parmesan cheese works great!
- 1 loaf mini rye bread squares (usually found in or near the deli section)
- 1 onion, diced finely
- 1 1/2 cups of mayonnaise
- 1 1/2 cups Parmesan cheese, green can
- splash of Worcestershire Sauce, if desired
- At least 1-2 hours prior to when you wish to bake the appetizer mix diced onion, mayonnaise and Parmesan cheese in a bowl until completely blended. Cover the bowl with plastic wrap and refrigerate at least 1 hour.
- When ready to bake pre-heat oven to 350 degrees. Line an edged backing sheet with parchment paper.
- Stir the cheese mixture well and then spread approximately 1 tsp on a piece of rye bread. Place the bread on the parchment paper. Repeat until your cookie sheet is full of rye bread slices.
- Bake for 12-18 minutes. Turn pan about 1/2 way through baking time. Toasts are done when tops just turn light brown. Serve while hot.