These delicious little toasts are an easy canapé to make at the last minute, or are great when served with a bowl of soup.
I tweaked this just a bit to help decrease the fat and calories: did not use butter when browning the first side, and instead of mixing the blue cheese into softened butter, I used low-fat mayo (I'm sure you could even use non-fat, but low-fat is what I had); you just need to make sure the cheese is finely crumbled so that it mixes in well with the mayo. I also used pecans, and mixed them into the spread (but if making the spread ahead of time, would not do this until right before using). And I added just a dash of cayenne to make the flavors pop! I like to serve these with a salad of baby mixed greens with pears, pecans, and goat or feta cheese, with the Maple Balsamic dressing from this site. Yummm - better than a 5-star restaurant! - 04 Jul 2009 (Review from Allrecipes US | Canada)
Everyone loved this, just don't cook it too long in the oven - I kept waiting for mine to get real bubbly and the toast was too toasty. We like our toast chewy and soft, next time I'd take it out sooner. - 27 Dec 2007 (Review from Allrecipes US | Canada)
Great recipe idea! I did make some changes. I only made two toasts (making lunch for myself) and omitted most of the butter, I did spread each slice thinly with butter. Then I put on some blue cheese, and then pine nuts instead of walnuts. Cooked for about 9 minutes at 400. Came out great! Will have to try walnuts next time. Chives would be good added too. - 02 Oct 2006 (Review from Allrecipes US | Canada)