Swiss Anchovy Toasts

Don’t let the anchovies fool you – these are really tasty appetizers that are simple to make and look much more difficult to make than they are

 

 

 

 

INGREDIENTS

1   cup grated Emmenthaler cheese ( 2-3 ounces)
1   small can anchovies (2 ounces)
1   tablespoon chopped chives or green part of green onions
½  teaspoon dried dill
2   tablespoons low fat yogurt
½  teaspoon lemon juice
1   pinch of ground pepper (optional)
     paprika for dusting
12-14   baguette slices, ¼ inch thick

 METHOD

Preheat the broiler with the oven rack in the top position. When grating the cheese, use the large grating side. On a bread board or cutting board, mix the cheese and anchovies by chopping them together with a large knife until thoroughly mixed. Remove to a medium bowl and add the chives, dill, yogurt, pepper and lemon juice. Mix well.

Spread the mixture evenly on the 12 to 14 baguette slices (about one teaspoon per slice) and place on a baking sheet. Sprinkle a bit of paprika on top of each slice and broil for 3 to 4 minutes until cheese is completely melted. Do not let them burn (a bit of burn on the bread won’t hurt.) Serve immediately.

Spread the mixture evenly on the baguette slices (about one teaspoon per slice) and place them on a baking sheet. Sprinkle a bit of paprika on top of each and broil for 3 to 4 minutes until the cheese is completely melted. DO NOT let them burn (a bit of burn on the edges of the bread won't hurt a thing.) Serve immediately.