CHEESE CANAPES

CHEESE CANAPES

2 long sour dough French rolls or sm. petite rye slices
Melted butter
1 1/2 c. finely grated Monterey Jack cheese
1 green pepper, finely chopped
1/4 c. finely chopped parsley
1/2 tsp. salt
2 egg whites, stiffly beaten
3 slices lean bacon, finely diced

If using sour dough French rolls cut each into 12 thin slices. Toast on one side under broiler. Spread untoasted side lightly with butter. Fold Monterey Jack cheese, green pepper, parsley and salt into beaten egg whites. Spoon onto buttered side of toasted bread. Be sure to cover outside crust. Sprinkle bacon bits over tops. Broil or bake in hot oven until bacon browns and cheese melts. Makes 24 appetizers.

NOTE: These appetizers may be prepared up to the final browning and stored in freezer for future use.