| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Sweet onion; finely diced |
| 2 |
tb |
Snipped chives |
| 2 |
tb |
Light mayonnaise |
| 1 1/2 |
tb |
Flour |
| 5 |
tb |
Grated pecorino cheese |
| 1 |
ds |
Hot pepper sauce |
| 1/8 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 32 |
sl |
Baguette bread; about 2 inches wide by 1/4 inch thick |
|
|
Paprika; preferably sweet Hungarian |
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.
32 toasts. Each toast: 29 calories; 67 mg sodium; 1 mg 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
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”