Sherley's Parmesan Puffs 12.000

Deb Lindsey for The Washington Post

Feb 27, 2013

The original recipe appeared in "The New Elegant But Easy Cookbook" by Marian Burros and Lois Levine (Simon and Schuster, 1997). The version in the more recent "101 Classic Cookbooks" did not provide ingredient amounts, and now that we've eaten our share of these retro bites, we understand why. You could exert great self-control and make a few, or you could make a lot. They are addictive -- and, as the original recipe touted, "they disappear like soap bubbles."

They cost pennies to make.

Servings: 12 - 24 Hors d'oeuvres
  • 4 to 6 slices soft white bread
  • 1 or 2 teaspoons finely minced sweet onion, such as Vidalia
  • 1/4 cup regular or low-fat mayonnaise (do not use nonfat)
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese


Position an oven rack 4 to 6 inches from the broiling element; preheat the broiler. Have a large baking sheet at hand.

Cut off the bread crusts, reserving them for another use if desired. Use a 1- or 2-inch round cookie cutter to cut rounds of the bread (3 or 4 per slice), arranging them on the baking sheet spaced an inch or so apart. Place a little of the onion at the center of each one.

Stir together the mayonnaise and Parmigiano-Reggiano in a medium bowl. Completely cover each round of bread and onion with the mayo mixture. Broil for about 3 minutes, until puffed and browned. Serve right away.

Rate it

Recipe Source

As reprinted in "101 Classic Cookbooks: 501 Classic Recipes," edited by Marvin J. Taylor and Clark Wolf (Rizzoli, 2012).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at