Almond Cheddar Appetizers Recipe
Almond Cheddar Appetizers Recipe photo by Taste of Home

Almond Cheddar Appetizers Recipe

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I always try to have a supply of these appetizers on-hand in the freezer. If guests drop in, I just pull some out and reheat to serve. They work great as a snack, for brunch or along with a lighter lunch. —Linda Thompson, Southampton, Ontario
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 16 servings


  • 1 cup mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 medium onion, chopped
  • 3/4 cup slivered almonds, chopped
  • 6 bacon strips, cooked and crumbled
  • 1 loaf (1 pound) French bread

Nutritional Facts

3 each: 250 calories, 18g fat (4g saturated fat), 15mg cholesterol, 335mg sodium, 17g carbohydrate (1g sugars, 2g fiber), 6g protein


  1. In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon.
  2. 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.
    Freeze option: Place unbaked appetizers in a single layer on a baking sheet; freeze for 1 hour. Remove from pan and store in an airtight container for up to 2 months. When ready to use, place thawed appetizers on a greased baking sheet. Bake at 400° for 10 minutes or until bubbly.
    Yield: about 4 dozen.
Originally published as Almond Cheddar Appetizers in Country Woman November/December 1997, p29

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Reviewed Feb. 24, 2015

"These are great! Everyone loved them and several requests for the recipe. Thanks!"

Reviewed Dec. 26, 2013

"I made these appetizers for Christmas and my guests loved them! They were easy to make and very tasty. The one small change I made was I used white cheddar cheese because I am allergic to Annatto, the coloring used in yellow cheeses. This recipe is a definite keeper!"

Reviewed Sep. 29, 2013

"Have made this recipe twice. The first exactly like written and the second with a minor change. Both were served to dinner guests and both were completely devoured. The change made was to use baguettes instead of French bread. Taste is the same, but the presentation is prettier. Will use this recipe again and again."

Reviewed Jun. 6, 2013

"These appetizers are always a huge hit! I make them up ahead and pop them in the freezer (before baking) then you can just heat them up when unexpected company arrives."

Reviewed May. 13, 2013


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