Jarlsberg, Onion and Apple Canapes

These dainty open-face cocktail sandwiches balance sweet and salty flavors with soft and crunchy textures. We dare you to eat just one!

Makes 16 appetizers

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 400 degrees F. 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 1/2 x 10 1/2 x 1 inch.

3. Bake about 5 minutes or until cheese is melted. Serve warm.

Nutrition Information: 1 Serving: Calories 50 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 135 mg; Total Carbohydrate 5 g (Dietary Fiber 1 g); Protein 2 g

Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 2 %

Exchanges: 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know...
Canap s are small, decorative pieces of bread topped with a savory garnish. Serve them hot or cold, with bread toasted or not. The topping can be a simple spread or an elaborate collection of ingredients.

Success
Use two serving trays for each party appetizer served. When one tray is on the buffet table, the empty tray can be refilled in the kitchen to quickly replace the other when needed.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved