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Cheese and Sun-Dried Tomato Canapés

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Cheese and Sun-Dried Tomato Canapés
  • Prep 10 min
  • Total 20 min
  • Servings 16
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Bread layered with tomato spread and sprinkled with cheese, bacon and parsley gives you delicious baked appetizers - perfect for a party.
Updated Feb 8, 2011

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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!

Nutrition

55 Calories, 3g Total Fat, 3g Protein, 5g Total Carbohydrate

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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