Swiss Cheese Canape Cups Recipe

5 1
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Swiss Cheese Canape Cups Recipe

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5 1
Publisher Photo
Guests will think you spent hours making these impressive-looking canapes. You don't have to tell them they're actually easy to prepare! Horseradish and mustard give these bite-size snacks a little zip. — Carol Harkings, Casper, Wyoming
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 slices sandwich bread, crusts removed
  • 1/4 cup butter or margarine, softened
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 egg white. lightly beaten

Directions

Cut each slice of bread into four squares. Press squares into greased miniature muffin cups. In a bowl, combine the butter, parsley, horseradish and mustard. Stir in cheese. Add egg white; mix well. Place about 3/4 teaspoonful in each bread cup. Bake at 400° for 6-8 minutes or until filling is set and edges of bread are golden brown. Serve warm. Yield: 32 appetizers.
Editor;s Note: Baked cheese cups may be frozen for up to 4 months. Thaw in the refrigerator. Place on ungreased baking sheets and bake at 350° for 4-6 minutes or until heated through.
Originally published as Swiss Cheese Canape Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p34

Nutritional Facts

3 each: 135 calories, 8g fat (5g saturated fat), 22mg cholesterol, 198mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 5g protein.

  • 8 slices sandwich bread, crusts removed
  • 1/4 cup butter or margarine, softened
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 egg white. lightly beaten
  1. Cut each slice of bread into four squares. Press squares into greased miniature muffin cups. In a bowl, combine the butter, parsley, horseradish and mustard. Stir in cheese. Add egg white; mix well. Place about 3/4 teaspoonful in each bread cup. Bake at 400° for 6-8 minutes or until filling is set and edges of bread are golden brown. Serve warm. Yield: 32 appetizers.
Editor;s Note: Baked cheese cups may be frozen for up to 4 months. Thaw in the refrigerator. Place on ungreased baking sheets and bake at 350° for 4-6 minutes or until heated through.
Originally published as Swiss Cheese Canape Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p34

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