Asiago Cheese Bread Appetizers

“So I commend the enjoyment of life, because nothing is better for a man under the sun than to eat and drink and be glad. Then joy will accompany him in his work all the days of the life God has given him under the sun.” Ecclesiastes 8:15

These are so easy and really really delicious.  When I first started making these, I used those little cocktail rye breads and parmesan cheese, but I like this version better (you may want to experiment with different cheese).  We occasionally have pot lucks at work, and for a while I had a toaster oven at my desk for just such an event.  But that was frowned upon because of all the extension cords. I think there may have been some concerns about possibly knocking out the power…..

Anyway, if you’re serving these at a party, make plenty, they go fast and in big quantities.  A couple of years ago I was visiting my Mom and step dad at Christmas, along with my husband Jim and my Uncle Dave.  I made up a big plate of these and put them on the end table between my uncle and step dad, and they looked at me like I had two heads. I told them to go ahead and try them.  Literally about 3 minutes later they were bringing me the empty plate asking for more!  We went through about 5 baguettes in  3 days.

One thing – don’t substitute Miracle Whip for the Mayonnaise – it totally changes the flavor – and not for the better! One of these days I’m going to try them with some sliced mushrooms – I think that might be really yummy.

So, this time I didn’t actually delete the picture with the ingredients!  As you can see, this is pretty uncomplicated. Just bread, shredded asiago cheese and mayo.

Mix the cheese and the mayo together – a 1:1 ratio.

Mix it up good!!

Get a good crusty baguette – not too big around, and cut it into slices.  See that knife? That’s one of those goofy knives they used to advertise on TV (Ron Popeil maybe?).  Remember? “Cuts through wood!  Cuts through leather! Cuts through metal!  Now look how smoothly it cuts this tomato!”.  My Mama got this for me back in the 1980s and as you can see, it still works.  Of course, I’ve never cut anything but food and some cardboard boxes with it. It’s a MIRACLE KNIFE!

 Spread a nice amount on each slice of bread.  Put them on a pan (lining with foil means easy clean up!).  They can be a lot closer together than this – if I’m making a bunch I put as many on the pan as I can – they can all be touching.

Broil them until they’re brown and bubbly – watch closely.  If you have them right under the broiler it won’t take more than 1 minute, sometimes less.

Oh, how I wish you could smell this!  It’s divine. Now, if you want to be very fancy, you can chop up some chives to sprinkle on top as soon as they come out of the oven. Being hungry and currently chiveless, I chose to eat them without accoutrements ( I was going to say “eat them naked” but that could be misconstrued).

Here’s your recipe, chickadees:

Asiago Cheese Appetizers


  • Shredded asiago cheese
  • Mayonnaise
  • Baguette


  1. Mix cheese and mayo together in a 1:1 ratio.  For two loaves of bread, you’ll need between 1 cup and 1-1/4 cup each of shredded asiago cheese and mayo.
  2. Cut baguette into 1/2″ pieces.
  3. Spread each piece with a generous dollop of the mayo/cheese mixture.
  4. Place on a pan (foil-lined if you want easy clean up).  They can be as close together as you can get them.
  5. Broil until brown and bubbly.  Watch closely, they’ll cook quickly.
  6. Sprinkle with chopped chives if desired.
  7. Enjoy!

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