"My family has subscribed to Gourmet since 1942 or 1943," says Hope Mihalap of Norfolk, Virginia. "This uncomplicated hors d'oeuvre was first served to me at a cocktail party in Chapel Hill, North Carolina, some 35 years ago."
"Since then I have discovered other people who make it. Some thinly slice the onion and top it with the mayonnaise and cheese, while others chop the onion and mix it into the mayonnaise. Either way, it's delicious."
This is one retro recipe we're glad to revisit. Of the two preparation methods Hope Mihalap describes, we preferred chopping up the onions — the toasts are a bit easier to eat that way.
Active time: 5 min Start to finish: 15 min
