A delicious and rich appetizer. Every single time you make it, people will ask for the recipe!
| Prep Time: | 10 mins |
| Cook Time: | 3 mins |
| Total Time: | 13 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup grated Asiago cheese
- 1 teaspoon pressed garlic
- ⅓ cup mayonnaise
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 pinch salt
- 1 pinch ground black pepper
- 1 French baguette, thinly sliced
Instructions
- Preheat the broiler.
- In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
- On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 390 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
easy…made ahead and put it together at a party. The mixture raw tasted too salty and too mayo based, final product perfect. I generally dislike coming up with an appetizer will definitely to it again. No one asked for the recipe 🙁
I finally made these tasty little things!! LOVE LOVE LOVE. Hate myself for waiting so long!! Straight off the grill they were a bit salty. (To be honest they were the first thing I ate that day which may have altered my tastes.) But a bite of one of these paired with a bite of steak was heaven. Loved these so much. Only change was to just throw on a bit of leftover Parmesan.
This is easy to make on spaghetti night. If I don’t use all of the mayo mix, I refrigerate it for later. Yum!!!
Good as is – I made twice – second time I puts some chopped tomato on top
Great! Made about 24.
Awesome! Made two modifications with what I had on hand. Used Parmesan cheese instead of asiogo and cream cheese in place of the mayonnaise. I also added some mozzarella to the mix. Toasted the bread with some butter and then flipped and put the cheese and herb mix on top. I warmed up the cheese mixture just a few seconds to make it easier to spread. These turned out awesome!
Made this as an appetizer for dinner last night. It was excellent. I have made a similar recipe with Manchego cheese. This app was so good, hubby ate so much he couldn’t finish his dinner. Our guests loved them too. I made the topping early in the day. Toasted the baguettes before guests arrived and popped under broiler as they arrived. definitely a keeper.
I love this but I changed the cheese to a Mexican style mixed cheese. It went great with a hot bowl of homemade potato soup.
Yum! Even my hubby liked it with the mayo in it. He didn’t even know!
Made this for my Bunco group. Excellent! Everyone wanted the recipe.
These are amazing! I had purchased some asiago cheese for another purpose and had a lot left over so I found this recipe on this site and wow were they good. Everyone wanted to know How they were made and wanted the recipe. Thanks for a totally different and tasty recipe.
Love it!! I only used 1/2 cup of asiago and 1/2 cup parmesan and 1/4 cup of mozerella. this worked perfect and I’m making it for the second time.
This is super easy and would be great if you need an app in under ten minutes!
These are the best! I made these for Christmas Eve. Got lots of compliments and requests for the recipe. Then made for two other holiday parties and the same thing happened. If you cut the bread a little thinner you can get more appetizers out of a baguette. The cheese puffs up nicely. Try half Asiago and half Parmesan. Once I used just garlic powder instead of the pressed and was just as good. Use 2-3 teas. Italian Seasoning instead of oregano, etc. Use a little more mayo to make the cheese spread go farther. I used “light” mayo and they came out fine. Also nice and neat to take to a party. Just cut the bread in advance and put cheese on when before broiling. That way you don’t have the cut bread sliding all over the place. Really watch them in the oven as they broil up fast. Delicious! Thanks for the recipe. Will make many times again.
Really, really good. I like this recipe as an alternative to my tried and true garlic bread. In terms of volume, I ended up with exactly enough spread. If you wish to spread more bread with the mixture, you will definitely need to increase the mixture, because you will probably not have any extra. The herbs are strong, which we love, but if you like your herbs to be a little more subtle, obviously scale back appropriately. We used freshly grated Asiago, which is definitely worth the time and effort.
This was fantastic. It was a huge hit, even with a skeptical picky eater. I had to add a touch more mayo because it wasn’t holding together, and I also threw in a tiny bit of cream cheese that I had left over from another recipe. The asiago flavor was amazing, and the herbs were a great compliment. These will be coming out for Thanksgiving appetizers.
This bread is AMAZING!!! My husband couldn’t believe it was made with Mayo. I tried with mozzerella because I didn’t have asiago and it tasted great. Cant wait to try with the asiago though!
very quick and easy and a big hit. enough said
These were very easy to make, but the mayonnaise made the topping kind of weird tasting.
Just made these last night. We served it with my husbands famous chicken wings and everyone loved it. Especially the guys. They kept saying it was the best bread they have ever had. So easy to make. Followed the recipe except used Parmesan cheese as it was what I had on hand. Great recipe for entertaining.
Easy and Delicious!!