- 2 cups reduced fat Ricotta cheese
- 1/2 lb. grated Gruyere cheese
- 3 tbsp chopped onion
- 1 tbsp dried chives
- 1 tbsp dried parsley
- 10 slices white bread, crust removed, cut into 4th's and toasted
Mix, mound mixture on toast squares. Bake 350ºF for 6 to 8 minutes. Easily can be frozen from freezer to oven.
Recipe created by Chef Kathy Cary of Lilly's, Louisville, Ky.