Cheese and Sun-Dried Tomato Canapés
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Updated Feb 8, 2011
Bread layered with tomato spread and sprinkled with cheese, bacon and parsley gives you delicious baked appetizers - perfect for a party.
Cheese and Sun-Dried Tomato Canapés
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- Prep Time 10 min
- Total 20 min
- Servings 16
- Ingredients 5
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
Instructions
-
Step1Heat 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.
-
Step2Spread 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.
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:
Tips from the Betty Crocker Kitchens
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