Almond Cheddar Appetizers
Meet the Cook: I always try to have a supply of these on hand in the freezer. If guests drop in, I just pull out and reheat some. You can serve them as a snack, for brunch, or along with a lighter lunch. My husband and I have three married daughters, four grandsons, and another grandchild on the way. -Linda Thompson, Southampton, Ontario
Meet the Cook: I always try to have a supply of these on hand in the freezer. If guests drop in, I just pull out and reheat some. You can serve them as a snack, for brunch, or along with a lighter lunch. My husband and I have three married daughters, four grandsons, and another grandchild on the way. -Linda Thompson, Southampton, Ontario
- Carbohydrate 15.2583264186719 g
- Cholesterol 21.0525000044381 mg
- Fat 15.2938745062868 g
- Fiber 1.25686001454129 g
- Protein 6.99608750098421 g
- Saturated Fat 4.36119017579368 g
- Serving Size 1 1 (68g)
- Sodium 402.924791767771 mg
- Sugar 14.0014664041306 g
- Trans Fat 5.03011735365463 g
- Calories 225 calories
Step-by-step
- In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon.
- Cut bread into 1/2-in. slices; spread with cheese mixture.
- Cut slices in half; place on a greased baking sheet.
- Bake at 400° for 8-10 minutes or until bubbly.
Substituting Greek yogurt for half the mayonnaise reduces the fat content while adding a sharp tang that cuts through rich cheddar. Emulsified spreads like mayonnaise act primarily as binding fats in baked cheese toppings, preventing the dairy from breaking into an oily slick under high heat. Spreading this thick mixture evenly across half-inch french bread slices ensures the structural integrity of the crust remains intact during baking.
Preparing components ahead requires careful thermal management when transitioning from freezer to oven. Freezing the unbaked rounds on a parchment-lined sheet for precisely one hour prevents them from sticking together inside storage containers. Baking these frozen portions at 400 degrees Fahrenheit for ten minutes allows the interior to thaw and bubble without scorching the delicate almond exterior.
Finely dicing the raw onions rather than slicing them guarantees proper moisture distribution throughout the heavy cheese paste. Large onion pieces release too much water during baking, which can make the underlying bread soggy instead of toasted.
