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
- 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
- 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.
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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