These are nice for brunch or tea. They can be adapted to accompany soups or salads. Use a good quality, dense, thinly sliced white bread. Using the large 12x16-inch Teflon-coated electric griddle is especially helpful as it can prepare 30 or more little sandwiches at the same time. There are an infinite number of combinations you can use. Listed below are just a few of them. Make certain the cheese and the fruits are very thinly sliced and the nuts are finely ground. Several of these can also be served cold, in which case, they can be prepared earlier in the day, place on a platter and tightly wrapped with double-thicknesses of plastic wrap.
1 package (1 pound) thinly sliced white bread (about 30 slices). Remove the crusts and cut each slice into hearts, rounds, squares or triangles. Or use any shape cutter that enhances the season or occasion.
1 pound firm brie, rind removed and cut
into very thin slices
1 basket strawberries, hulled and cut into thin slices
1/2 cup finely chopped toasted pecans
1. Place a little brie, a slice or two of strawberries and a faint sprinkle of pecans on bread cut-outs.
2. Cover with another similar cut of bread.
Place sandwiches on a large buttered griddle and cook until bottoms
are lightly browned. Turn and brown the other sides. Serve immediately.
Variations:
1. St. André with Raspberries (hot or cold)
2. Camembert with Chopped Raisins, Apricots or other dried fruit
(hot or cold)
3. Blue cheese with thinly-sliced Figs, dried Cranberries or other
dried fruit (hot or cold)
4. Cream Cheese and Papaya Chutney (cold)
5. Cream Cheese with Fresh Herbs (cold)
6. Cream Cheese flavored with a little sugar and lemon (cold)
7. Gorgonzola Cheese with thinly-sliced Pears (hot or cold)
8. Caponata (4-ounce can) and Mozzarella Cheese (hot)
9. Mild diced Green Chiles (4 ounce can) and Jack Cheese (hot)
10. Caramelized Onions with Gruyere Cheese (hot)
To Caramelize Onions:
In a skillet, over low heat, sauté
together 1 finely chopped large onion, 1 teaspoon sugar, 1 tablespoon
butter and salt to taste. Stir every now and again, until onion
is very soft and darkened, but not fried, about 30 minutes.
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