Tweet
16 slices cocktail rye bread
16 slices cocktail pumpernickel bread
1/3 cup LAND O LAKES? Butter, melted
1 teaspoon finely chopped fresh garlic
1/2 cup freshly grated Parmesan cheese
Heat oven to 400?F. Cut heart shapes out of rye and pumpernickel bread with 2-inch heart-shaped cookie cutter.
Combine melted butter and garlic in small bowl. Brush on both sides of hearts. Place hearts into ungreased 15 x 10 x 1-inch jelly-roll pan. Bake for 5 minutes. Turn hearts over; sprinkle with Parmesan cheese. Continue baking for 4 to 5 minutes or until toasted.
Makes 8 servings.
16 slices cocktail pumpernickel bread
1/3 cup LAND O LAKES? Butter, melted
1 teaspoon finely chopped fresh garlic
1/2 cup freshly grated Parmesan cheese
Heat oven to 400?F. Cut heart shapes out of rye and pumpernickel bread with 2-inch heart-shaped cookie cutter.
Combine melted butter and garlic in small bowl. Brush on both sides of hearts. Place hearts into ungreased 15 x 10 x 1-inch jelly-roll pan. Bake for 5 minutes. Turn hearts over; sprinkle with Parmesan cheese. Continue baking for 4 to 5 minutes or until toasted.
Makes 8 servings.
Comment