Cordon Bleu Appetizers

My sister, Tiffany and her boyfriend, Shane came for a long weekend visit after the holidays.  We had planned to go sledding the day after they arrived and the weather turned out to be perfect.  We loaded up the car with kids and sleds and cold weather gear and headed up toward Mt. Baker Ski Resort.  Among other snow sports available at Mount Baker Ski Resort, like cross country skiing and snowshoeing, there is a great sledding ‘bowl’ that electrified and enchanted us all afternoon.  We darted and dashed down the hills.  We giggled and squealed and screamed with delight.  We videotaped ourselves and each other with small camaras which turned out to induce hilarious side-splitting laughter later that evening.  On the way home, after a quick trip to Mount Baker Vineyards, which just happens to be on the route, Tiffany made these tasty appetizers.  This recipe came to her via Shane’s family where it is highly regarded.  After a great day on the sledding hill, what could be better than a glass of wine and warm, delicious appetizers?  I ate three in a row.  There was no resisting!

Cordon Bleu Appetizers
by Diane Boyd
4 oz. Cream Cheese
1 tsp. Dijon mustard
1 C. (4 oz) shredded Swiss cheese
3/4 C. diced fully cooked ham

1/2 C. minced chives, divided
18 slices French bread (cut 1/2 inch thick)

In a small bowl, beat cream cheese and mustard until smooth.  Stif in the Swiss cheese, ham and 1/4 cup chives.  Spread 1 tablespoon mixture over each bread slice and place on baking sheet.  Bake at 350 degrees for 12 to 15 minutes or until lightly browned. 

Tip: You can sprinkle cheese and/or chives over the top of the toasts with mixure prior to baking if you choose. 
Suggestion:  Serve with a well chilled Mount Baker Viogner.  Enjoy!
               

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