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Cordon Bleu Appetizers Recipe

Cordon Bleu Appetizers Recipe

“Looking for a cheesy snack with mass appeal? Adults and kids alike love these satisfying appetizers!” —Susan Mello, Jackson Heights, New York
TOTAL TIME: Prep/Total Time: 30 min. YIELD:18 servings

Ingredients

  • 4 ounces cream cheese, softened
  • 1 teaspoon Dijon mustard
  • 1 cup (4 ounces) shredded Swiss cheese
  • 3/4 cup diced fully cooked ham
  • 1/2 cup minced chives, divided
  • 18 slices French bread (1/2 inch thick)

Directions

  • 1. In a small bowl, beat cream cheese and mustard until smooth. Stir in the Swiss cheese, ham and 1/4 cup chives. Spread 1 tablespoon mixture over each bread slice; place on an ungreased baking sheet.
  • 2. Bake at 350° for 12-15 minutes or until lightly browned. Sprinkle with remaining chives. Yield: 1-1/2 dozen.

Nutritional Facts

1 appetizer equals 86 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 185 mg sodium, 7 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Reviews for Cordon Bleu Appetizers

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MY REVIEW
Reviewed Jun. 24, 2012

"These are so good!! and really simple to make. I used a baguette so they were small if you use French bread they'd be a meal. I used reduced fat cream cheese."

MY REVIEW
Reviewed Feb. 16, 2012

"I have made this recipe for a few years now and it is amazing!! We do alot of entertaining and football parties and I always double the recipe and I never have leftovers. If you want to make a filling appitizer that everyone will like, this is the one, you won't be disappointed. Enjoy!!"

MY REVIEW
Reviewed Jan. 15, 2012

"These are Very good! A Big hit!"

MY REVIEW
Reviewed Apr. 22, 2011

"I made this recipe for my sisters bridal shower, everyone loved it!! I ended up running out...nothing better than seeing a plate full of just crumbs!! =)"

MY REVIEW
Reviewed Jan. 9, 2011

"I made this thought it was ok. Made it agin with twice the amount of cream cheese and added a little cooked chicken made it better I might make them only if I already had everthing."

MY REVIEW
Reviewed Oct. 17, 2010

"I added 5 thin slices of dried beef (from a jar) that I had diced. It gave it the zip and salt it needed without being too salty. I also added a teaspoon of dill weed for flavor. Great!"

MY REVIEW
Reviewed Jun. 15, 2010

"It's a keeper. Thank you for sharing"

MY REVIEW
Reviewed Mar. 26, 2010

"These are the best little snacks ever! I used a bagette bread so they were small but so good. I ate them all before the night was done. I did broil mine after baking so everything melted and got alittle crispy. I had left over topping so the next day I made more for lunch."

MY REVIEW
Reviewed Mar. 22, 2010

"where is the chicken??"

MY REVIEW
Reviewed Feb. 14, 2010

"I cook almost weekly for other people so I'm lways looking for new and delicious recipes. This recipe is absolutely delicious! As suggested by another cook, I used 1/4 cup of mayo. This makes the mix easier to spread on the bread. Also, I used French baguette slices which are the perfect size for an appetizer. This recipe is a keeper!"

MY REVIEW
Reviewed Jan. 14, 2010

"Made these several times for bridal showers. Everyone went on about them. I used rolls sliced down and I use cheddar cheese instead of swiss. If I haven't any dijon mustard, I use spicy mustard and mayo"

MY REVIEW
Reviewed Dec. 27, 2009

"I have made these for different groups of people everyone loved them and asked for the recipe. I had extra spread, so I used some baked Pillsbury Hungry Jack biscuits, that I had been using for another appetizer I was making, in place of the French bread. It was also very good and it was decided that we preferred the biscuits if being used for a breakfast/brunch, and the French bread if being used in the afternoon/evening."

MY REVIEW
Reviewed Dec. 14, 2009

"My family and friends love this recipe!"

MY REVIEW
Reviewed Oct. 17, 2009

"Excellent! Everytime I make these for new people they rave about them!"

MY REVIEW
Reviewed Jul. 9, 2009

"I used this recipe as a hot dip with baguette bread slices and it went over really well."

MY REVIEW
Reviewed Mar. 30, 2009

"re: Cordon Bleu Appetizers

Thanks for the previous comments because I knew what to do from them. To add more zip I used a combination of spicey brown mustard & Horshradish mustard..also I used more than a tsp of this..more like a tbsp & 1/2. They do take longer to bake then suggested so just keep that in mind.
I served them to my co-workers with rave reviews & will certainly make them again!!"

MY REVIEW
Reviewed Mar. 6, 2009

"I love this recipe and have made it twice now with good reviews from family members. The 2nd time I added the mayo as suggested above and they were even better. I definitely will make these again."

MY REVIEW
Reviewed Feb. 25, 2009

"We did not think they were that tasty. I cooked them longer than the recipe said to get the cheese to melt. I think they need more zip also"

MY REVIEW
Reviewed Feb. 22, 2009

"I made this yesterday and I everyone really like them. What a great idea! I think the only change I will do is to add 1/4 cup mayo to add a little zip to it. Will definitely make again."

MY REVIEW
Reviewed Feb. 21, 2009

"Yummy!"

MY REVIEW
Reviewed Feb. 12, 2009

"This is such an easy appetizer - A real keeper - thank you"

MY REVIEW
Reviewed Feb. 9, 2009

"The first time I followed instructions and loved the flavors. The second time, I omitted bread, doubled all the other ingredients, plus an additional tbsp. of dijon mustard, then added a box of cooked macaroni (plus about 1/2 cup of pasta water). Made a great casserole. These flavors are really tasty together."

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