17
1cup (235 ml)
shredded sharp
Cheddar cheese
1cup (235 ml)
shredded Swiss
cheese
1package (8 oz.
[225 g]) light cream
cheese
2tablespoons (30 ml)
chopped fresh chives
2teaspoons (10 ml)
Worcestershire sauce
1⁄4teaspoon (1 ml)
paprika
1⁄2teaspoon (2 ml)
garlic powder
1⁄4cup (60 ml) finely
chopped pecans
Nutty Cheese Ball
Place all ingredients, except pecans, in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed
4 and beat about 1 minute, or until well blended.
On waxed paper, shape mixture into a ball. Roll ball
in chopped pecans. Wrap in waxed paper.
Refrigerate until serving time. Serve with assorted
crackers or raw vegetables.
Yield: 24 servings (2 tablespoons [30 ml] per serving).
Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat,
13 mg chol, 109 mg sod.
1baguette loaf,
cut into 1⁄2-inch
(1.25-cm) slices
2teaspoons (10 ml)
butter or margarine
1⁄2cup (120 ml) finely
chopped onion
1clove garlic, minced
1package (9 oz.
[255 g]) frozen
chopped spinach,
thawed and
squeezed dry
1package (8 oz.
[225 g]) light cream
cheese
1⁄4cup (60 ml) roasted
red peppers
1⁄2cup (120 ml)
shredded Cheddar
cheese
Place baguette slices on baking sheet. Bake at 375°F
(190°C) for 4 to 6 minutes, or until toasted.
Set aside.
Melt butter in 10-inch (25-cm) skillet over medium
heat. Add onion and garlic. Cook and stir 2 to 3
minutes, or until softened. Add spinach. Cook and
stir 30 to 60 seconds, or until warm. Cool slightly.
Place cream cheese in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2, mix about
30 seconds. Add spinach mixture. Continuing on
Speed 2, mix about 30 seconds. Add red peppers.
Continuing on Speed 2, mix about 30 seconds.
Spread spinach mixture on toasted baguette slices.
Top each slice with about 1 teaspoon (5 ml)
Cheddar cheese. Bake at 375°F (190°C) for 5 to 8
minutes, or until thoroughly heated and cheese is
melted. Serve warm.
Yield: 12 servings (2 crostini per serving).
Per serving: About 141 cal, 6 g pro, 16 g carb,
6 g fat, 12 mg chol, 324 mg sod.
Spinach and Cheese Crostini