Monday, April 14, 2008

Riveredge Sardine Canapes

1 teaspoon lemon juice
1 can (4 ounces) boneless sardines
1/2 teaspoon onion juice
12 toasted, buttered bread rounds
1/4 pound good cheddar cheese, cut into small square slices

Sprinkle lemon juice over sardines and mash. Stir in onion juice and bind with a little mayonnaise.

Pile mixture on toasted bread rounds. Top each canape with a small square of cheese and heat unter low broiler flame until cheese is melted. Serve at once.

Makes one dozen.

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