| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Appetizers |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion, thinly sliced |
| 2 |
tb |
Chopped fresh rosemary, or 1 teaspoon dried rosemary, crushed |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 12 |
sl |
French bread baguette, 1/2 inch thick, (2 to 3 inches in diameter) |
| 1 1/2 |
tb |
Dijon mustard |
| 1 1/2 |
c |
Sargento Fancy Supreme Shredded Swiss Cheese |
INSTRUCTIONS
In large skillet, heat oil over medium-high heat; add onions. Cook 5
minutes, stirring occasionally. Reduce heat to medium-low; continue cooking
onions 15 minutes or until browned and very tender, stirring frequently.
Stir in rosemary, salt and pepper; remove from heat. Spread bread slices
evenly with mustard; top with Swiss cheese. Divide onion mixture evenly
over cheese. Place on foil-lined baking sheet; bake at 425°F 10 minutes or
until cheese is melted.
12 appetizers.
Source: The Stanhope - NYC, Sargento Selections.
Nutrition Information Per Serving: Calories 97 Protein 5 g. Carbohydrate 6
g. Fat 5 g. Cholesterol 15 mg. Sodium 154 mg. Calcium 137 mg.
Downloaded from http://www.roa.com/index.html, Recipes of America,
Milwaukee PBS
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25, 1997
Recipe by: http://www.roa.com/index.html, Recipes of America Posted to
MC-Recipe Digest V1 #558 by 4paws@netrax.net (Shermeyer-Gail) on Apr 08,
1997
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