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    Jarelsberg, Onion and Apple Canapes


    Source of Recipe


    Betty Crocker

    1 tablespoon butter or margarine
    1 medium onion, cut into fourths and sliced
    4 ounces thinly sliced Jarlsberg or Swiss cheese
    16 slices pumpernickel cocktail bread
    1 tablespoon Dijon-mayonnaise blend or Dijon mustard
    1 to 2 tablespoons chopped fresh chives
    1 medium unpeeled apple, thinly sliced



    1. Heat oven to 400F. Melt butter in 10-inch skillet over medium heat. Cook onion in butter 4 to 6 minutes, stirring occasionally, until tender.
    2. Cut cheese to fit bread. Spread each bread slice with Dijon-mayonnaise blend. Top each with onion, apple and cheese. Sprinkle with chives. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
    3. Bake about 5 minutes or until cheese is melted. Serve warm.



 

 

 


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