| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Hungarian | 1 | Servings | |
INGREDIENTS
| 1 | Sweet onion, finely diced | |
| 2 | T | Snipped chives |
| 2 | T | Light mayonnaise |
| 1 1/2 | T | Flour |
| 5 | T | Grated pecorino cheese |
| 1 | ds | Hot pepper sauce |
| 1/8 | t | Salt |
| Freshly ground black pepper | ||
| 32 | Baguette bread, about 2 | |
| inches wide by 1/4 inch | ||
| thick | ||
| Paprika, preferably sweet | ||
| Hungarian | ||
| 32 | asts. Each toast: 29 calories, 67 mg sodium 1 mg |
INSTRUCTIONS
Combine onion, chives, mayonnaise, flour, cheese, hot pepper sauce, salt and pepper to taste in bowl. (Topping can be made 1 day ahead and refrigerated, tightly covered.) Stir well before using. Spread each baguette slice with 1/2 tablespoon onion mixture. Place in single layer on baking sheet. (Toasts can be prepared few hours in advance and refrigerated.) Sprinkle with paprika and bake at 450 degrees until lightly browned, about 12 minutes. Serve hot or warm. cholesterol; 1 gram fat; 5 grams carbohydrates; 1 gram protein; 0.04 gram fiber. Posted to FOODWINE Digest by Leslie Duncan <duncan@VIANET.ON.CA> on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 253
Calories From Fat: 93
Total Fat: 10.3g
Cholesterol: 10.5mg
Sodium: 588.6mg
Potassium: 452.2mg
Carbohydrates: 37.3g
Fiber: 3.7g
Sugar: 18g
Protein: 4.3g