Cheese, onion and apple canapes.


1 tablespoon butter or margarine
1 medium onion, cut into fourths and sliced
4 ounces cheese
16 slices pumpernickel cocktail bread
1 tablespoon Dijon-mayonnaise blend or Dijon mustard
1 to 2 tablespoons chopped fresh chives
1 medium unpeeled apple, thinly sliced


1 Heat oven to 400°F. Melt butter in 10-inch skillet over medium heat. Cook onion in butter 4 to 6 minutes, stirring occasionally, until tender.

2 Cut cheese to fit bread. Spread each bread slice with Dijon-mayonnaise blend. Top each with onion, apple and cheese. Sprinkle with chives. Place in ungreased jelly roll pan, 15 1/2×10 1/2×1 inch.

3 Bake about 5 minutes or until cheese is melted. Serve warm.

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