The Sweet Magnolias Cookbook (5 page)

Note: Enjoy with grilled poultry, pork or most seafood. Super yummy served with cream cheese and crackers for a speedy appetizer. Also makes a great bread-and-butter gift.

1 French baguette, cut into ¼" slices

½ cup extra virgin olive oil

Garlic & herb seasoning

Preheat oven to 300°F.

Brush one side of each piece of bread with olive oil. Lightly sprinkle with garlic & herb seasoning.

Bake 30–40 minutes, until rounds are golden and completely dried out.

Remove from oven, and transfer to cooling rack. Allow to cool thoroughly before storing airtight up to 2 weeks.

Note: Serve these delicious petite toasts with appetizers of almost any variety. These are great with savory dips and fondues as well as alongside salads and soups.

CRUST

1½ cups finely crushed

Ritz crackers

¼ cup melted butter

FILLING

2 (8-ounce) packages cream cheese, softened

2 eggs

2 cups grated Swiss cheese

10 slices bacon, cooked, crumbled

½ teaspoon dried basil

¼ teaspoon dried marjoram

¼ teaspoon dried thyme

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teaspoon freshly grated nutmeg

Salt and pepper to taste

TOPPING

1 cup sour cream

3 slices bacon, cooked, crumbled

¼ cup chopped green onions

SERVE WITH:

Crackers

Toast rounds or points

Preheat oven to 325°F.

Stir together cracker crumbs and butter.

Press into the bottom of a 9" springform pan.

Bake 15 minutes. While crust is baking, prepare filling.

Combine all ingredients, and beat well with an electric mixer.

Spread filling over baked crust.

Bake 30 minutes.

Remove from oven, and place on cooling rack.