Tuna and Cheese Canapes
From The Country Innkeepers' Cookbook
Dips and Spreads Recipes | Fish and Seafood Recipes
Yield: Makes 24 canapes.
The tuna makes it inexpensive, and the vermouth makes it fancy.
- 1 cup grated cheddar cheese
- 1/2 cup flaked tuna fish
- 2 tablespoons dry vermouth
- 6 slices white bread, crusts removed
Toast the bread lightly and cut each slice in four. Combine cheese, tuna fish and vermouth and blend well. Spread on toast.
Bake in a 350 degree oven for 5 minutes.
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