This is a wonderful warm appetizer for springtime entertaining. It's perfect for showers and also makes a tasty first course for Easter dinner. Recipe published in Bountiful Harvest Cookbook.
12 slices white bread, crusts removed
1 8-ounce containers PHILADELPHIA Cream Cheese Spread
2 tablespoons chopped green onions
8 bacon strips, cooked and crumbled
24 fresh asparagus spears, trimmed
1/4 cup butter, melted
3 tablespoons grated Parmesan cheese
How to Make It
• Flatten bread with a rolling pin. In a small bowl, combine the cream cheese, onions and bacon. Spread mixture over bread slices. Cut asparagus to fit bread; place two spears on each bread slice. Roll up bread and place, seam side down, on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese.
• Bake at 400° for 10-12 minutes or until lightly browned. Serve immediately.
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