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- Dish type
- Starters with cheese
A great appetiser that's perfect as finger food. If you don't like German rye bread, used sliced baguettes instead.
6 people made this
- 450g grated mild Cheddar cheese
- 125ml mayonnaise
- 50g chopped spring onions
- 4 tablespoons chopped black olives
- 450g German rye bread, cut into 4cm square pieces
- 115g butter
MethodPrep:20min ›Cook:10min ›Ready in:30min
- Preheat grill.
- In a medium bowl, mix cheese, mayonnaise, spring onions and black olives.
- Spread rye bread with butter. Top with equal amounts of cheese mixture.
- Arrange bread slices in a single layer on a large baking tray. Grill for 5 to 10 minutes or until cheese is melted and lightly browned.
Reviews & ratingsAverage global rating:(7)
Reviews in English (7)
I made this for a small get together and everyone raved about them! They were easy, fast, and tasty. I will definitely make it again!-17 May 2002
Cheese and onion flapjacks
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15 No-Fuss Backyard BBQ Side Dish Recipes
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Always a hit! What could be better than blue cheese and caramelized onions?
hmmm. 2 tablespoons of butter or 1/4 cup? what did you use?
I made these in 2006, and have made them many times since. Fabulous!
Just served this at a holiday party, amazing! And it was easy to boot. The longest part was carmelizing the onions which I was able to do while I working on other things in the kitchen. The crust was super easy and did not require rolling, I just pushed it out in the pan with no problems. Everyone loved this appetizer!
My Go to Appetizer!! Simple and everyone seems to love it. I make this every Thanksgiving. :)
It's rare that I deviate from the general consensus, but I found these to be a major disappointment. The dough fell apart when I tried to put it onto the baking sheet. The blue cheese seemed over cooked. They tasted ok, but did not look very appetizing at all. Sorry gang, but I'm tossing this one out the window.
Don't skip the crust. It is delicious and very easy! I took these to a party and the guests all found them addictive. Very simple, very delicious recipe!
This is excellent and I'm trying hard now not to devour it before tonight's party! As with a previous reviewer, I didn't bother rolling out the dough first, just pressed it directly on to the baking sheet. I also doubled the sugar. I recommend this highly, although it is true that it will not be the prettiest thing on the table.
This was easy to make and a big hit with guests. Many people commented that they liked the crust. so, while I like the time-saving idea of putting it on crackers or bread, the crust was simple and tasty enough that it was worth the extra effort. Save a few rosemary tips for garnish, as the green really livens up the presentation!
I love blue cheese, so I thought this was excellent. Used the leftovers for croutons in a mixed green salad with green apple. Tasty.
This was the perfect appetizer for my dinner party. To love this recipe you need to love Rosemary, Blue Cheese and Onions. If you don't like all of these things -- you might not like it. I used good quality blue cheese and fresh rosemary from my garden and the crust came out perfect a little crusty and soft and almost pita like in the middle. Everyone though I had bought the crust at a bakery it was so good. I only could eat a few squares at a time, but perfect for the situation where its only an appetizer.
We loved this appie! I used puff pastry for the crust - docked and then prebaked for about 12 minutes. I added a good tablespoon of sherry vinegar to the onions at the end of the caramelization, used Maytag Blue for the cheese and tossed a few dried cranberries over the top before baking. Just wonderful.
I have made this recipe as stated and it was excellent. I have also substitued feta cheese for the blue and added kalamata olives and it was fantastic!
I was a little skeptical about this appetizer, however they were the first thing to run out at my Thanksgiving party. I used Stilton blue and it was a little strong, going to try Gorgonzola next time.
Easy and delicious! great for entertaining.
Made this for a board reception and got rave reviews.
Made this for a holiday party and it was a big hit! Easy and yummy!
I liked this recipe, but I agree with the other review. it took a bit longer than I expected. I used a bunch more cheese, too, so maybe next time I'll scale back a bit since the squares seemed a bit salty. They aren't as bad-looking as I thought (and as the other reviews said) and the crust was pretty crispy and nice. I did bake the crust a few minutes beforehand and added chopped rosemary to the dough. I also used a lot more rosemary in the onion mixture while caramelizing. All in all, I liked this recipe, but hopefully everyone else agrees tomorrow :-)
I made this for our Christmas party. The recipe took a bit longer than I thought it would, but other than that, it was pretty straightforward. There's not a lot of color to it when it's on the serving platter, so I tried to garnish it with some of the rosemary. But it is very tasty, and keeps well in the fridge afterwards for a couple of days.
Definitely didn't like this. Yuck.
Good recipe. Only cooked the toppings (not the crust). Used the toppings on crackers as an appetizer. You may want to consider doubling the amount if you use as an appetizer.
The recipe may call for too much cheese. I also added a little more rosemary than called for which turned out really well.
I loved this recipe, so easy to make and a great flavor.
I've made a few times and use a sheet of puff pastry-easy!I balsamic glaze the onions and parbake puff to ensure it's crisp. A no brainer app!
totally a hit - great to pass at a party. using good blue cheese is a must.
Cheese and Onion Canapes recipe - Recipes
High-quality sliced white sandwich bread
1 tablespoon vegetable oil
8 ounces onion, peeled and cut into 1/4-inch dice
1 1/2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
Dash of freshly ground black pepper
1 cup shredded sharp cheddar cheese (4 ounces)
1/2 cup stuffed green olives sliced into rounds
With a biscuit cutter (we used a daisy-shaped cutter), cut out 36 rounds from the bread. Place on a wire rack on a baking sheet and toast under the broiler until crisp and golden, about 2 to 3 minutes.
In a medium skillet, heat oil over medium heat. Add onion and sauté until light golden brown, about 10 minutes. Add garlic and sauté for 2 more minutes. Remove from heat and set aside.
In a saucepan, melt butter, then add flour, stirring until butter and flour are well incorporated. Stir in milk and cook slowly until thickened. Add caramelized onions, salt, nutmeg, black pepper, dry mustard and cheese. Stir until smooth. Cool slightly.
Just before serving, stir in egg yolks and spoon mixture evenly over toast rounds and garnish with 2 to 3 of the olive slices. Broil 6 to 8 inches from broiler until bubbly. Serve hot.
Parmesan Onion Canapés
2. In a small bowl add the onion, sour cream, mayonnaise and parmesan cheese and mix well.
3. Using a 1 1/2 inch round cookie cutter or a wine glass with a small top, cut 24 rounds from the bread. **(see note below)
4. Place the bread rounds on an ungreased cookie sheet.
5. Top each round with a teaspoon of the onion mixture and sprinkle the top of each one with a bit of smoked paprika.
6. Bake for 8 to 12 minutes or until nicely browned and bubbly.
7. Remove from the oven and let cool for a minute before serving.
*regular Miracle Whip is what I presently have open so that’s what I based values on
** I used the values for 6 slices of homemade bread as portions of the slice and the crust would not be used…save them though for no salt bread crumbs. You could also just cut 6 slices of bread into quarters, they would be the same, just not as attractive.
Makes 24 canapés, each one has 53 calories, 32mg sodium and 8.8g carbohydrates.
Original recipe found at https://www.yummly.com/… (A uthentic Suburban Gourmet), rewritten and adjusted for low sodium.
If you are visiting our website it is probably because you want to or need to reduce the amount of sodium in your diet for a healthier lifestyle. Here at skipthesalt.com, we are label readers. We are constantly looking for nutritious and flavorful foods with the lowest sodium that we can find. We interact, we question, and we compliment and encourage each other. We are always working on converting recipes we come across, whether those passed down for generations or the latest trends, to make low sodium versions. Through this journey we become friends who support each other.
We share because we care! We share pictures of the low sodium meals that we have prepared and if the sodium amount if known, that is posted as well. We share recipes that we have found and have made, noting changes made to make the recipe low sodium. We also give credit to the source where the recipe was found. We also share our own creations, listing the ingredients and sodium values.
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Sift the flour into a large bowl, then add the butter. Take a knife and begin to cut it into the flour until it looks fairly evenly blended, then add the Parmesan, mustard and a pinch of cayenne pepper, plus about 1½ tablespoons cold water to make a smooth dough, before discarding the knife and bringing it together with your fingertips. Then place the dough in a plastic food bag and put it into the fridge to rest for 30 minutes.
In the meantime, pre-heat the oven to gas mark 4, 350°F (180°C).
After that, roll it out as thinly as possible, use the cutter to stamp out 24 rounds and line the tins with them. (The pastry will stand proud of the rim of the cups to allow for shrinkage.) Then prick the bases and brush with the beaten egg. Now bake on the middle and top shelves of the oven (swapping them over halfway through to ensure even browning) for about 10 minutes, or until the pastry is just cooked through, then cool them on a wire rack.
Meanwhile, for the filling, melt the butter in a large frying pan and cook the onions very gently, uncovered and stirring often, for about 30 minutes, or until they have turned a lovely golden brown caramel colour. Then leave to cool and set aside until needed. You can also watch how to chop onions in our Cookery School Video on this page.
Now whisk the egg with the cream and mustard in a jug and add some seasoning. Next, spoon a little of the onion mixture into each pastry case, spread it out evenly and pour the egg mixture over. Cut each cheese log into 12 thin slices (wiping the knife between slices to cut more cleanly the cheese is quite soft, so you may have to reshape a few slices into rounds). Place a slice on the top of each tartlet, then top with a sprig of thyme and a sprinkling of cayenne pepper.
Bake for 20 minutes, or until puffy and golden, swapping the tins again halfway through cooking.
- 3 ounces reduced-fat cream cheese, softened
- ¼ cup finely chopped red onion
- 2 tablespoons snipped fresh chives, divided
- 2 teaspoons olive oil
- 1 teaspoon reduced-sodium Old Bay Seasoning
- ½ teaspoon Worcestershire sauce
- ½ teaspoon liquid smoke
- 1 (5 ounce) can very low-sodium chunk white tuna, drained
- 2 tablespoons diced pimiento, drained
- 24 almond crackers, such as Blue Diamond Almond Thins brand
- ½ of a 12-inch English cucumber (about 8 ounces), cut into 24 slices, each about 1/4 inch thick
Stir together cream cheese, onion, 1 tablespoon chives, the oil, Old Bay seasoning, Worcestershire sauce, and liquid smoke in a medium bowl until creamy.
Flake tuna with a fork. Add the tuna and pimiento to the cream cheese mixture stir until well mixed. Cover and chill at least 1 hour or up to 24 hours. (The smoke flavor will build. It may seem faint at first, but refrain from adding more liquid smoke until after the mixture chills. If desired, stir in an additional 1/8-1/4 teaspoon liquid smoke.)
To assemble the canapés, spread 1/2 teaspoon of the tuna mixture on each cracker. Top each with a cucumber slice and another 1 1/2 teaspoons of the tuna mixture. Sprinkle with the remaining 1 tablespoon chives.
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- Mix together eggs, flour, milk, salt, and baking powder.
- Once well mixed, add Cheddar, spinach, and onion.
- Use the margarine to grease well a 9吉 pan and then add the remaining margarine to the mixture.
- Pour the mixture into pan and bake at 350º for 35 minutes.
- Cut the mixture into squares for warm canapés or larger pieces for a lunch. You may freeze the Spinach Squares for reheating later.
Recipe from John Harman’s sister, Vira Pettipas.
- 250g/8oz ready-made shortcrust pastry
- 2 tbsp olive oil
- 2 medium red onions, peeled, sliced
- 1 garlic clove, peeled, thinly sliced
- 1tsp chopped fresh thyme leaves
- 1 tsp white wine vinegar
- 1 tsp dark soft brown sugar
- salt and freshly ground black pepper
- 125g/4oz Brie, cut into 24 small pieces
Preheat the oven to 200C/400F/Gas 6.
Roll the pastry out until 0.25cm/⅛in thickness and cut 24 circles from it, using a 5cm/2in pastry cutter.
Place the circles onto a baking tray and prick all over with a fork.
Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove the pastry from the oven and set aside to cool.
Heat the oil in a frying pan and fry the onions over a low heat for 15 minutes, stirring regularly.
Increase the heat, add the garlic and thyme and cook for a further five minutes.
Add the vinegar and brown sugar and cook, stirring well, until the onions have caramelised. Season to taste with salt and freshly ground black pepper.
To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie.
How to make Mini Bread Pizza Recipe - Cheesy Canapes
To begin making the Mini Bread Pizza, take a bowl, add chopped capsicum, onion, fresh coriander, grated paneer, cheese and tomatoes after removing its seeds.
Now add dry oregano, pepper powder, salt and 1+1/2 tablespoon ketchup. Mix everything well.
Now take another bowl, add soft butter, 2 tablespoons grated cheese and 1+1/2 tablespoon tomato ketchup and mix it well.
To prepare discs, take bread slices and cut them in round shape with a cutter.
Keep aside half of the round shaped bread and cut smaller rings out of rest of the round bread, we are going to use round bread as base and rings on the top of round bread .
Now spread some butter on the round bread slices, put a ring on top of each bread slice and make sure the rings stick to the round bottom bread slice properly.
Add cottage cheese and capsicum filling in center of the rings till the level of bread.
Place all the rings on a baking tray and bake them in a preheated oven at 180 degree for about 8-9 minutes or till rings are golden brown in colour are ready to serve.
Your Mini Bread Pizzas are now ready to be savoured!
Serve these Mini Bread Pizzas with Mexican Chilli & Cheesy Bean Dip Recipe as a tasty appetizer. You can also serve it as a side dish with Penne Pasta Recipe In Roasted Tomato Carrot Sauce and Tiramisu for brunch or dinner.