Cheddar 'n' Chive Triangles
English muffin quarters spread with sharp Cheddar, scallions, capers and mayonnaise and broiled until golden. Freeze them ahead and bake as needed. Makes 56 triangles.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
Jump to: Ingredients | Instructions | Tips | Questions | Print recipe
These little cheese toasts from Sandra Mills's recipe book are a make-ahead hostess's best friend. English muffins are spread with a mix of sharp Cheddar, finely chopped scallions, capers and mayonnaise, cut into triangles and frozen.
When guests arrive, they go straight from the freezer under the broiler or into the toaster oven for about five minutes, until bubbling and golden. Sandra chops the scallions with scissors.
Ingredients
- 7 English muffins
- 1/2 pound shredded sharp cheddar cheese
- 6 scallions, chopped fine (I use a scissors.)
- 1 teaspoon capers (optional)
- 1 cup Hellman's Mayonnaise
Instructions
- Split the muffins. Cut or break the muffins in half.
- Mix the topping. Combine the cheese, scallions, capers and mayonnaise in a small bowl.
- Spread and cut. Spread the mixture on the muffins. Cut each muffin half into quarters.
- Freeze. To store, place the muffin pieces on a cookie sheet and put them in the freezer until frozen solid, approximately 10 minutes. Pack the frozen hors d'oeuvres in zip-lock bags.
- Broil. When ready to use, cook them under the broiler or in the toaster oven on top brown for about 5 minutes, or until golden brown.
Tips
- Watch them closely under the broiler; cheese toppings go from golden to burnt quickly.
- They can be broiled right away without freezing.
Questions about this recipe
- Can I make Cheddar 'n' Chive Triangles ahead?
- Yes. That is the point of the recipe: freeze the topped triangles on a sheet, bag them, and broil them straight from the freezer for about 5 minutes.
More hors d'oeuvres recipes
All hors d'oeuvres recipes | All recipes | Cooking guide and safe temperatures