|| slices uncooked bacon
||tsp (10 mL) canola oil
|| slices white sandwich bread
|| green onions, divided
|| jar (14.75 oz or 325 mL) marinated artichokes, drained and patted dry
||cup (175 mL) chive and onion cream cheese spread, softened
|| egg whites
||tbsp (30 mL) light mayonnaise
||tbsp (15 mL) Dijon mustard
|| garlic cloves
||pkg (8 oz/250 g) shredded Swiss cheese, divided
||tsp (4 mL) ground black pepper
||cup (125 mL) grape tomatoes (optional)
Yield: 32 appetizers
- Preheat oven to 450°F (230°C). Cook bacon. (See Cook's Tip.) Brush
Large Bar Pan with oil using Chef's
Silicone Basting Brush.
- Arrange eight bread slices down
length of pan, forming two rows of
four each. Cut remaining two slices of
bread in half crosswise; fit into open
space in pan.
- Cut green tops off of onions and set
them aside. Chop white bottoms of
onions in Manual Food Processor.
Add artichokes to processor and
coarsely chop them.
- Whisk cream cheese, egg whites,
mayonnaise, mustard and garlic
pressed with Garlic Press in Classic
Batter Bowl until smooth.
- Stir in 1 1/2 cups (375 mL) of the Swiss
cheese, artichoke mixture and
pepper. Spread cheese mixture evenly
over bread. Bake 14–16 minutes or
until light golden brown.
- Thinly slice onion tops. Cut tomatoes
in half, if using, with Utility Knife.
- Remove pan from oven; sprinkle
evenly with remaining cheese, bacon
and onion tops. Slice into 32 squares
(four rows of eight each) and top with
tomatoes, if desired.
Nutrients per serving: (1 square):
Calories 100, Total Fat 7 g, Saturated Fat 3 g,
Cholesterol 15 mg, Sodium 180 mg,
Carbohydrate 6 g, Fiber 0 g, Protein 4 g
Cooks Tips: To easily prepare
bacon for this recipe, stack the bacon
slices and cut them into 1/4-in. (6-mm)
pieces. Cook in (8-in./20-cm) Sauté Pan
over medium-high heat 8–10 minutes
or until crisp. Drain on paper towels.
Sandwich bread is sliced white bread
with a squared-off top. Regular sliced
white bread also works fine for this
© 2013 The Pampered Chef used under license.