Hot Cheese Toasties

From The Country Innkeepers' Cookbook

Dips and Spreads Recipes

Yield: Makes 24 canapés.

You should always offer at least one hot canapé, and this one isn't too hard to make.

• 6 slices bacon, cooked until crisp and crumbled
• 1-1/2 tablespoons butter
• 1-1/2 tablespoons flour
• 1/2 cup milk
• 1 cup sharp cheddar cheese, grated
• 1 small onion, grated
• 1 egg
• 1/4 teaspoon salt
• 1 tablespoon green pepper, grated
• 1/8 teaspoon dry mustard
• 1/4 teaspoon Worcestershire sauce
• 8 slices firm white bread, crusts removed

Melt the butter over low heat. Add the flour and blend, stirring constantly, for 4 minutes. Stir in the milk and cook until thick and smooth. Blend in the cheese, onion and bacon.

Beat the egg; add salt, green pepper, mustard and Worcestershire sauce and add to the first mixture.

Toast the bread on one side, turn and butter lightly, and toast on other side. Spread each slice with the mixture. Divide into three strips. Place the strips on a cookie sheet. Broil for 3 or 4 minutes or until lightly browned.

Serve at once.

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