These savory little appetizers are perfect for your next party! Sautéed onions seasoned with rosemary serve as a topping for tiny baguette toasts sprinkled with a layer of Sargento® Shredded Swiss Cheese for a smooth cheesy taste.
1 Tbsp. olive oil
1 large onion, thinly sliced (2 cups)
2 Tbsp. chopped fresh rosemary or 1 tsp.dried rosemary, crushed
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 French bread baguette (2 inches in diameter), cut into 24 slices
In large skillet, heat oil over medium-high heat; add onions. Cook 5 minutes, stirring occasionally. Reduce heat to medium-low; continue cooking onions 15 minutes or until browned and very tender, stirring frequently. Stir in rosemary, salt and pepper; remove from heat. Spread bread slices evenly with mustard; top each with approximately 2 tsp. cheese and 1 Tbsp onion mixture. Sprinkle with remaining cheese. Place on foil-lined baking sheet; bake at 425°F 10 minutes or until cheese is melted.