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Prep 25min
Total0min
Servings16
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Ingredients
4
oz. (1 cup) shredded fresh Parmesan or Asiago cheese
1/4
teaspoon coarsely ground black pepper
3
oz. lox (cold-smoked salmon)
2
tablespoons crème fraîche or sour cream
Fresh dill sprigs
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Steps
1
Heat oven to 400°F. For each round, spoon 2 teaspoons cheese onto ungreased cookie sheet; pat into 2-inch round. Place rounds 2 inches apart. Sprinkle each with pepper.
2
Bake at 400°F. for 6 to 8 minutes or until edges are light golden brown. (Do not overbake.) Immediately remove from cookie sheet; place on wire racks. Cool 5 minutes or until completely cooled.
3
To serve, top each round with lox, about 1/4 teaspoon crème fraîche and dill sprig. Serve immediately, or cover and refrigerate until serving time.
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Cheese rounds can be stored in a tightly covered container for up to 4 hours before serving.
Lox is salmon that is brine-cured, then cold-smoked.
Crème fraîche is mature French cream. Crème fraîche is convenient and versatile; it can be boiled without curdling, which makes it easy to use in cooked recipes. Also, crème fraîche tastes simply wonderful spooned over fruit or warm chocolate cake.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
35
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
5mg
2%
Sodium
160mg
7%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
0%
0%
Exchanges:
1/2 Lean Meat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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