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Spinach Proscuitto Canapes

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Submitted by: jwoods24024449

 

Spinach and proscuitto with parmesean and Swiss cheese served on toasted pumpernickel cocktal bread-simple but elegant.
 

Ingredients

  • 10 oz frozen spinach
  • 4 oz proscuitto
  • 1/2 of a 2.8 oz can french fried onion rings
  • 1/2 cup mayonnaise
  • 1/4 cup parmesan cheese
  • 4 oz Swiss cheese shredded
  • 1 loaf (8oz) pumpernickel cocktail bread

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Method

Defrost spinach & drain well. Cut proscuitto into small pieces. In a bowl mix mayonnaise, parmesan, spinach, proscuitto & onion rings. Slightly toast pumpernickel on low broil in oven. Spread mixture on bread, top with Swiss cheeese and return oven and broil until cheese melts.

 

Notes:

 

Number of Servings: 16

 

Submitted by: jwoods24024449 ()

 

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