Monterey Jack Hors d’oeuvres
Recipe Created by Ruth Paget
Any
cheese will work for this recipe, but in Monterey County California I use our
local Monterey Jack for this easy recipe that tastes great with beer.
I
use mustard to make it, because it is part of the brassica family of plants,
which includes cabbage and broccoli. I
thought Dijon mustard was a hidden French cure for colds for this reason when I
lived in Paris, France. Paprika is made
from smoked peppers, which are high in Vitamin C. So, this simple hors d’oeuvres packs in a lot
of cold fighting ingredients.
In
any case, I have developed a liking for mustard now that I am older. (By the way, Mecca Delicatessen in Marina has
German mustards that range from sweet to hot that taste great with the Polish kielbasa
sausage you can buy there.)
Serves
4
Ingredients:
-2
cups grated Monterey Jack cheese
-1/4
cup Heinz® mustard
-8
slices of your favorite toast
-1
teaspoon Paprika from Szeged, Hungary per slice toast fourth
Steps:
1-Spread
mustard on toast.
2-Place
grated Monterey Jack on top of toast.
3-Place
toast in a microwave and cook for 1 minute
4-Slice
toast into fourths. Place paprika on
each toast slice.
5-Place
toast pieces on a tray and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
