Cordon Bleu Appetizers

I told you last week I was going to focus on some side dishes and desserts for the next few weeks. I'm hoping the rest of my weeks go better than this one did. I should clarify, this wasn't a terrible recipe, but Doug and I both agreed not to keep it because we probably wouldn't eat it again. It just wasn't that great, and with as full as my recipe box is getting, I'm starting to get more picky in the recipes I keep. Feel free to try it, it wasn't difficult to make and can totally be prepped ahead of time and then baked the day of so that's a plus.

• 4 oz cream cheese, softened
• 1 tsp Dijon mustard
• 1 cup (4oz) shredded Swiss cheese
• 3/4 cup diced fully cooked ham
• 1/2 cup minced chives, divided
• 18 slices French bread (1/2 inch thick)

In a small bowl, beat cream cheese and mustard until smooth. Stir in Swiss cheese, ham and 1/4 cup chives. Spread 1 Tbsp mixture over each bread slice, place on an ungreased baking sheet.

Bake at 350 degrees for 12-15 minutes or until lightly browned. Sprinkle with remaining chives.

NOTES: Doug didn't want to get a measuring spoon dirty so he just squirted the mustard on the cream cheese. I think it ended up being about a tablespoon instead of a teaspoon, and you still couldn't taste it. I also couldn't find chives at the store. I found tons of green onion (or scallions) at Winco but no chives. I sent Doug to SaveMart to pick up some chives and he came home with green onions. Apparently the internet says they are interchangeable in most recipes, however they are not the same thing. I would have liked to try this recipe correctly because I think chives are probably a little more flavorful, but we work with what we've got.

Also, we used French bread, not a baguette. I think the recipe PTB (powers that be) meant to say "French baguette" instead of "French bread." We got the super yummy, soft and fluffy bread and were only able to make about 8 slices of this stuff. The recipe says we should be able to make about 18. I think the cheesiness might not have been so overwhelming if it had been on smaller pieces of bread too.

Serves: 18
Prep Time: 10 min
Total Time: 25 min

Recipe from Taste of Home