Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

These appetizers use gruyere cheese, which has a more delicate, nutty flavor than its robust cousin Swiss cheese.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
bake:
15 mins
stand:
5 mins
total:
35 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degree F. Grease a cookie sheet. Unroll pizza dough onto prepared cookie sheet; press into a 12x9-inch rectangle. Bake in the preheated oven for 7 minutes.

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  • Meanwhile, in a large skillet, cook leeks and garlic in hot olive oil about 5 minutes or until tender. Remove from heat. Stir in herbes de Provence or basil; set aside. In a small bowl, stir together mustard and water; spread over prebaked crust. Top with leek mixture, cheese, and nuts.

  • Bake about 8 minutes more or until cheese is bubbly. Let stand 5 minutes before serving. Cut into 24 squares. If desired, garnish with fresh savory. Makes 24 squares.

Tips

Arrange baked, cut squares in layers between waxed paper in a covered container. Freeze up to 3 months. Thaw at room temperature.

Nutrition Facts

74 calories; fat 4g; cholesterol 5mg; saturated fat 1g; carbohydrates 7g; insoluble fiber 1g; protein 3g; vitamin a 10.3RE; vitamin c 1.2mg; sodium 88mg; calcium 50.5mg; iron 0.9mg.
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