Ingredients Jump to Instructions ↓

  1. 2 medium onions, thinly sliced

  2. 1 tablespoon butter

  3. 1 loaf (24 ounces) sliced sandwich bread

  4. 1 package (8 ounces) cream cheese, softened

  5. 1/2 cup chopped almonds

  6. 2 teaspoons Worcestershire sauce

  7. 1/4 to 1/2 teaspoon lemon-herb seasoning

  8. 3 tablespoons mayonnaise

  9. 1/2 teaspoon paprika

  10. 28 roasted salted almonds

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute onions in butter for 7-10 minutes or until golden brown; set aside. With a 2-in. round biscuit cutter, cut 28 circles from bread slices; place on two baking sheets. Bake at 350° for 5-8 minutes or until lightly toasted. In a small bowl, combine the cream cheese, chopped almonds, Worcestershire sauce and herb seasoning. Spread 1 rounded teaspoonful over each bread round. Top each with onions and about 1/4 teaspoon mayonnaise. Sprinkle with paprika; top each with an almond. Bake at 350° for 5-8 minutes or until heated through. Yield: 28 appetizers. Editor’s Note: This recipe was tested with Pepperidge Farm Farmhouse Hearty White Bread.


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