Skip to Content
Menu

Cheese and Sun-Dried Tomato Canapés

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Feb 8, 2011
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Bread layered with tomato spread and sprinkled with cheese, bacon and parsley gives you delicious baked appetizers - perfect for a party.

Cheese and Sun-Dried Tomato Canapés

  • Prep Time 10 min
  • Total 20 min
  • Servings 16
  • Ingredients 5
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 16 slices cocktail rye bread
  • 1/3 cup sun-dried tomato spread
  • 1 cup shredded cheddar cheese (4 ounces)
  • 4 slices bacon, crisply cooked and crumbled
  • 1 tablespoon chopped fresh parsley

Instructions

  • Step 
    1
    Heat oven to 375°. Place bread slices (cut bread into shapes using holiday cookie cutters if desired) in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until toasted.
  • Step 
    2
    Spread each slice with tomato spread. Sprinkle with cheese, bacon and parsley. (If making ahead, cover and refrigerate up to 24 hours.) Bake about 5 minutes or until cheese is melted. Serve warm.

Nutrition

55 Calories
3g Total Fat
3g Protein
5g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Appetizer
Calories
55
Calories from Fat
25
Total Fat
3g
Saturated Fat
2g
Cholesterol
10mg
Sodium
160mg
Total Carbohydrate
5g
Dietary Fiber
1g
Protein
3g
% Daily Value*:
Iron
2%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved