Recipe
Appetizer
Sweet and Spicy Appetizers
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 32
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz) package Hy-Vee reduced-fat cream cheese | ||
| ¼ c. Hy-Vee raspberry vinaigrette | ||
| ¼ c. Old Orchard 100% pomegranate blueberry juice | ||
| 2 large onions, peeled, sliced thinly | ||
| 2 tbsp. Grand Selection chili olive oil | ||
| 32 slice(s) baguette bread, toasted |
Directions
- Cut cream cheese into 32 cubes. In a resealable bag, combine cream cheese, vinaigrette and juice. Refrigerate for up to 24 hours.
- Heat pan over medium heat; add oil. When oil is hot, add onions. Cook until onions start to brown. Reduce heat to low and continue cooking until onions have turned a dark golden brown color, about 15 minutes, stirring often.
- Remove cheese from marinade. Place marinade in a small pan; heat. Simmer marinade until thickened, about 5 minutes.
- On each bread slice, spread a cheese cube. Top with onions. Drizzle with marinade.
Nutrition facts
Servings
60 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 10mg
- Sodium: 70mg
- Total Carbohydrates: 6g
- Protein: 1g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 2%