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Hot Provolone Squares


Yield: 16 Appetizers

1 oz (1/4 cup) shredded provolone cheese
1/4 c Mayonnaise or salad dressing
1/2 teaspoon Dijon mustard
1/4 teaspoon Dried thyme leaves
16 Slices cocktail-sized pumpernickel bread

In small bowl, combine cheese, mayonnaise, mustard and thyme; mix well. Spread about 1 1/2 teaspoons cheese mixture on each bread slice. Place slices on ungreased cookie sheet. Broil 4 to 6 inches from heat for 2 to 4 minutes or until hot and bubbly.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.