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Prep 10min
Total20min
Servings16
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Ingredients
16
slices cocktail rye bread
1/3
cup sun-dried tomato spread
1
cup shredded cheddar cheese (4 ounces)
4
slices bacon, crisply cooked and crumbled
1
tablespoon chopped fresh parsley
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Steps
1
Heat oven to 375°. Place bread slices (cut bread into shapes using holiday cookie cutters if desired) in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until toasted.
2
Spread each slice with tomato spread. Sprinkle with cheese, bacon and parsley. (If making ahead, cover and refrigerate up to 24 hours.) Bake about 5 minutes or until cheese is melted. Serve warm.
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If you have trouble finding sun-dried tomato spread or simply prefer a different flavor combination, use 1/3 cup honey mustard in its place. If you don't have bacon, 1/4 cup Bac Os® bacon flavor chips is a great substitute!
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Nutrition Facts
Serving Size:1 Appetizer
Calories
55
Calories from Fat
25
Total Fat
3g
Saturated Fat
2g
Cholesterol
10mg
Sodium
160mg
Total Carbohydrate
5g
Dietary Fiber
1g
Protein
3g
% Daily Value*:
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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