Hot Roquefort Canapes
Yield
8 servingsPrep
5 minCook
1 minReady
10 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
cream cheese
|
|
| ¼ | cup |
roquefort cheese
crumbled |
*
|
| ¼ | cup |
walnuts
finely chopped |
|
| ¼ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | x |
crackers
or melba toasts |
*
|
| 1 | x |
walnuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
cream cheese
|
|
| 59 | ml |
roquefort cheese
crumbled |
*
|
| 59 | ml |
walnuts
finely chopped |
|
| 1.3 | ml |
dry mustard
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 1 | x |
crackers
or melba toasts |
*
|
| 1 | x |
walnuts
chopped |
*
|
Directions
Place cream cheese in a small, heat-resistant, non-metallic bowl and heat, uncovered in Microwave Oven 20 seconds or until cheese is soft.
Add Roquefort cheese, chopped walnuts, mustard and Worcestershire sauce; stir to blend.
Spread cheese mixture on crackers.
Arrange a maximum of 10 canapes on a large paper plate or heat-resistant, non-metallic serving platter lined with a paper or cloth napkin.
Heat, uncovered, in Microwave Oven 45 seconds to 1 minute or until cheese begins to melt.
Top with a piece of walnut and serve hot.
